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Spanish Chicken and Rice
Ingredients
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1 tablespoon oil
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450 grams (1 bag) skinless, boneless chicken breasts, diced
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1 red onion, diced
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1 red pepper, diced
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325 grams (11 ounces) paella or risotto rice
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900 millilitres (1 1/2 pints) water
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100 grams (4 ounces) peas
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1 sachet One Pan - Spanish Chicken & Rice
Key Products
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Try something different... Try adding a handful of diced chorizo with the chicken and onion. Also great with boneless, skinless chicken thighs or alternatively replace the chicken with King prawns; simply add them with the peas and cook for 34 mins, or until they are cooked through.
Instructions
- 1 Heat oil, fry chicken and onion until golden brown. Stir in pepper and rice, cook for a further few mins.
- 2 Stir in sachet contents, add water and bring to the boil.
- 3 Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked. Stir in peas and cook for a further few mins.
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