One-Pot Spanish Chicken with Rice

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A close up of Spanish chicken and rice, with olives, peppers and lemon wedges

4.96 from 25 votes

Easy Spanish chicken with rice will become your new favourite one-pot chicken dish. With big, zesty flavours, it cooks in one pan, and is ready in about 30 minutes.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time18

Total Time28

Ingredients

2 tsp olive oil
1 onion - peeled & diced
2 cloves garlic - peeled and sliced
30 g chorizo - about 2", sliced and cut into quarters
2 chicken thighs - filleted, diced
1 tsp paprika - or more to taste
2 roasted red peppers - sliced
200 g chopped tomatoes - half a can
2 tsp tomato puree
1/2 cup rice - 115g
1 cup stock or broth - chicken or vegetable - 240ml
30 g olives - stoned, sliced - about 30g
1 lemon

Instructions

Heat the oil in a large saute dish or shallow casserole with a well-fitting lid. Fry the onion, garlic, chicken and chorizo, stirring well. You don't need a lot of oil as plenty of fat will come out of the chorizo.
2 tsp olive oil, 2 cloves garlic, 30 g chorizo, 2 chicken thighs, 1 onion
Add the paprika and peppers when the onion has cooked enough to be translucent, the chicken has started to brown and the chorizo has reduced in size by half. Stir in well to coat the chicken in the spice, and fry for a further minute or so.
1 tsp paprika, 2 roasted red peppers
Add the rest of the ingredients; the rice, canned tomatoes, tomato puree, olives and stock. Add a wedge or two of lemon for extra flavour. Season with salt and pepper.
200 g chopped tomatoes, 2 tsp tomato puree, 1/2 cup rice, 1 cup stock or broth, 30 g olives, 1 lemon
Bring up to a simmer, cover with the lid and turn the heat down to a very gentle simmer. If using a gas hob, you may need a diffuser, even on the smallest ring.
Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
Fluff up the rice with a fork, adjust the seasoning to taste, and serve, garnished with fresh slices of lemon.

Notes

How to add extra

Throw in a few stalks of chopped celery and fry along with the onion.
Add some peeled and diced carrot (you could use a whole bag of soffritto mix)
Add sliced mushrooms at step three.
Add a scoop of roasted squash.
Throw in a handful of peas and corn at the end of cooking, I usually zap them in the microwave for a minute to defrost and warm them up.
Stir through a generous handful of spinach.
It's worth spending a little extra on quality ingredients. I find that there are real differences between the absolute cheapest canned tomatoes and a better brand, so it's worth trading up.
But don't waste any! Rinse out the tomato can with a splash of the stock to get every drop of juice.
Jarred roasted peppers work well in this dish, with good flavour and economical priced. If they are preserved in vinegar, rinse well before adding to the dish.
The easiest way to cut up chicken is with a pair of scissors or poultry shears.
Add a glug of white wine, sherry or vermouth along with the stock.
This dish could be made in the oven. Use the technique used in my chicken biryani just cooking the chicken on the stovetop as above rather than using leftover.

Nutritional Information

This recipe is 18 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.