Recipes
Spanish-style rice
This paella-style casserole is packed full of flavour with paprika, herbs, spicy rice and tender cuts of chicken
This paella-style casserole is packed full of flavour with paprika, herbs, spicy rice and tender cuts of chicken
(1 votes)
Cook: 40 Mins
Serves: 2
Price: £2.24 per serving
Nutritional Information
Each 603g serving contains
Energy
2496kj
597kcal
2496kj
597kcal
30%
Fat
19.9g
19.9g
Med
28%
28%
Saturates
3.0g
3.0g
Med
15%
15%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
2.35g
2.35g
High
39%
39%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
1tsp paprika
1tsp ground cumin
1tsp dried oregano
4 boneless skinless chicken thighs
2tbsp sunflower oil
1 onion, chopped
1 red pepper, chopped
1 clove garlic, chopped
1tbsp tomato purée
1 chicken stock cube, made up to 200ml
100g frozen peas
250g pack Uncle Ben’s Spicy Mexican Rice
Small handful parsley, chopped
Method
1
Mix together the paprika, cumin and oregano. Season with black pepper.
2
Put the chicken thighs into a bowl with 1tbsp of the oil and 1/2 of the spice mixture. Mix until well-coated.
3
Heat a lidded casserole pan over a medium heat. Cook the chicken thighs on each side until browned then transfer to a plate. Add the onion and pepper to the pan, reducing the heat to low.
4
When the onions begin to go translucent, add the garlic, remaining spice mix and tomato purée to the pan. Cook for 3 minutes then add the chicken stock.
5
Return the chicken thighs to the pan and cover loosely. Bring to the boil then reduce the heat and simmer for 12-15 minutes until the liquid has reduced and the chicken is cooked through.
6
Add the peas, rice and parsley to the pan and mix through to combine. Cook for 5 minutes more to heat through before serving.