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Spanish Chicken

Too few ratings

“A tasty one-pot which makes a great family supper.”

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
475 g chicken thighs
300 g paella rice
chicken stock cube
1 tsp smoked paprika powder
red bell peppers
700 ml chicken stock
100 g peas

Utensils

  • frying pan
  • knife
  • Step 1/6

    • 475 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

    • red bell peppers
    • knife

    Deseed and dice the red peppers

  • Step 3/6

    • 300 g paella rice
    • 1 tsp smoked paprika powder

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

  • Step 4/6

    • chicken stock cube
    • 700 ml chicken stock

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

  • Step 5/6

    • 100 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.

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