SPANISH CHICKEN AND RICE

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Chicken really doesn’t need a whole deal added to it to make it flavorsome. Just a good seasoning of salt, pepper and paprika is basic but delicious. Pan frying, adds a lovely golden colour while the rest of the breast remains tender. Far too often Chicken breasts can be overcooked and I only ever use them for dishes like this. For casseroles and stew etc I favour chicken thighs, which can be cooked for longer and absorb more flavour.
It’s a great family meal that everyone will enjoy and is also gluten and dairy free.

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INGREDIENTS
For the rice
  • 1 medium onion chopped finely
  • 2 cloves of garlic crushed
  • ½ green pepper
  • 1 carrot, finely grated (excess moisture squeezed out)
  • 1 zucchini (courgette), finely grated (excess moisture squeezed out
  • ½ cup of frozen peas
  • 1 cup of rice
  • 2 teaspoons of chilli powder
  • 2 tablespoons of tomato paste
  • 2 cups of chicken stock
For the chicken
  • 4 chicken breasts – approx 800g/28oz (skin and any fat removed)
  • 4 teaspoons of paprika
  • black pepper
  • salt
  • Spray oil
 
METHOD
  1. For the rice
  2. Spray a large saucepan with spray oil and fry the onion, garlic for a few mins to soften. Add the carrot, zucchini and pepper and fry for a further 2 mins. Add the rice and chilli powder stir to mix thoroughly.
  3. Add the tomato paste and chicken broth and bring to the boil, cover and reduce to a simmer until all liquid is almost absorbed (refrain from stirring rice in this cooking period), Add the peas just before the end of cooking time. Remove from heat and set aside still covered with lid so that the steam continues to cook the rice.
  4. For the chicken
  5. In a bowl mix together the paprika with some black pepper and salt and rub the seasoning into the chicken breasts, spray a large grill pan or skillet with some spray oil and brown on both sides until chicken is cooked through and slightly charred.
  6. Slice chicken breasts and serve with the rice.
 

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