One Pot Spanish Chicken & Rice

Cooking time
Serves2 people
Gluten-free diets
One Pot Spanish Chicken & Rice

Arroz con pollo is a hearty Spanish dish that's absolutely chock full of flavour – or should that be chook full? This simple version is made with mini fillets of organic chicken breast, smoky spices, tender veg and nutty white rice all cooked together to make sure the flavour is kept in the pot, and on your plate.


  • 1 onion
  • 250g chicken breast mini fillets
  • 1 green pepper
  • 1 red pepper
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • A pinch of saffron
  • 150g white basmati rice
  • 400g tin of chopped tomatoes
  • A handful of flat leaf parsley leaves

Prep: 15 mins | Cook: 45-50 mins

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1. Peel and finely chop the onion. Chop the chicken into bite-size chunks. Set a large pan over a medium heat to warm, then add ½ tbsp olive oil and the chicken mini fillets. Fry for 5 mins, stirring often, till they're browned all over. Lift the browned chicken out of the pan and pop on a plate.
2. Add another ½ tbsp oil to the pan, then add the onion with a pinch of salt and pepper. Turn the heat down a little and fry the onion for 8-10 mins, stirring now and then, till the onion has softened and browned 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.
4. Add the chopped peppers to the onion. Stir and fry for 4-5 mins to soften them a little. Add the chicken back into the pan.
5. Stir in the garlic and 1 tsp each ground cumin and smoked paprika. Sprinkle in a few saffron threads and stir to mix, then stir in the rice. Add the chopped tomatoes. Pour in 200ml water. Cover, bring to the boil, then turn the heat down and simmer for 15-20 mins till the rice is cooked and tender.
6. While the chicken and rice are cooking, roughly chop the parsley leaves.
7. Divide the chicken, rice and vegetables between two warm plates. Top with the chopped parsley and serve straight away.
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