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Spanish Chicken

Spanish Chicken

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Gary Pollard

Gary Pollard

Community member

"A tasty one-pot which makes a great family supper."
Easy 👌
15 min
30 min
0 min


237½ g
chicken thighs
150 g
paella rice
chicken stock cube
½ tsp
smoked paprika powder
red bell peppers
350 ml
chicken stock
50 g


frying pan, knife

  • Step 1/ 6

    • 237½ g chicken thighs
    • frying pan

    Heat the frying pan and dry-fry the chicken thighs for about 5 minutes to seal them on all sides.

  • Step 2/ 6

    • 1 red bell peppers
    • knife

    Deseed and dice the red peppers

  • Step 3/ 6

    • 150 g paella rice
    • ½ tsp smoked paprika powder

    Stir the rice, smoked paprika and diced pepper into the chicken. Make sure it’s well combined.

  • Step 4/ 6

    • ½ chicken stock cube
    • 350 ml chicken stock

    Add the chicken stock and bring to the boil. Then cover and simmer for 15 minutes, stirring occasionally.

  • Step 5/ 6

    • 50 g peas

    Add the peas and season it to your taste.

  • Step 6/ 6

    Cook, covered, for another 5 minutes until the rice and chicken are cooked through and no pink meat remains and the stock has been absorbed.

  • Enjoy your meal!

    Spanish Chicken


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