One Pot Spanish Chicken & Rice
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Total: 30 mins
Called arroz con pollo when it’s in Spain, this is a hearty dish that’s a breeze to make and full of flavour thanks to succulent organic chicken, smoky spices, tender veg and nutty white basmati to catch every last drop of deliciousness.
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Ingredients you'll need
  • 500g diced chicken leg
  • 2 onion
  • 2 green pepper
  • 2 red pepper
  • 2 garlic clove
  • 2 lemon
  • 2 tbsp Spanish seasoning
  • 300g white basmati rice
  • 800g chopped tomatoes
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
You'll need
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Warm ½ tbsp olive oil in a large pan over a medium heat for 1 min. Add the chicken and fry for 5 mins, turning often, till browned all over.

  • 2.

    While the chicken fries, peel and finely chop the onion. Lift the browned chicken out of the pan and pop it on a plate. Add another ½ tbsp olive oil to the pan, along with the onion and a pinch of salt and pepper. Turn the heat down a little and fry the onion for 5 mins, stirring now and then, till it has softened a little.

  • 3.

    While the onion fries, halve the peppers. Scoop out the seeds and white bits, and roughly chop them. Peel and crush the garlic. Finely grate the zest from the lemon. Fill and boil your kettle.

  • 4.

    Add the peppers to the onion and fry, stirring often, for 3 mins to soften them a little. Add the chicken back to the pan.

  • 5.

    Stir in the garlic, lemon zest and the Spanish seasoning. Tip in the rice and the chopped tomatoes and stir. Pour in 150ml boiling water. Cover, bring to the boil, then turn the heat down and gently simmer for 15-20 mins till the rice is cooked and tender.

  • 6.

    While the chicken and rice are cooking, roughly chop the parsley.

  • 7.

    When the rice is tender, squeeze in a little lemon juice. Taste and add more salt, pepper or lemon juice if you think it needs it. Divide the chicken and rice between a couple of warm plates, top with the parsley and serve straight away.

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