Spanish Chicken with Rice and Tomatoes

Spanish Chicken with Rice and Tomatoes

50 min
Medium
1 serv.
426 g / 1 serv.

Rating

Average rating:—

Description

Flavorful Spanish dish with chicken, rice, bell peppers and tomatoes with paprika

  1. Season the chicken thigh with salt, pepper and half of the paprika. Heat a mixture of sunflower and olive oil in a skillet.
  2. Fry the chicken thigh over medium heat on both sides until golden brown (5-7 minutes per side). Transfer to a plate.
  3. Dice the onion finely and mince the garlic. Sauté the onion in the same skillet for 3-4 minutes until soft, add the garlic and cook for 1 more minute.
  4. Dice the bell peppers, add to the skillet and cook for 5 minutes until softened.
  5. Dice the tomatoes, add to the vegetables along with the tomato paste and remaining paprika. Stir and simmer for 5 minutes.
  6. Pour in 200 ml of hot water and bring to a boil. Add the rice, stir, season with salt and pepper.
  7. Place the chicken thigh on top of the rice, cover with a lid and cook over low heat for 20-25 minutes until the rice and chicken are cooked through.
  8. Add the green peas 5 minutes before done. Let the dish rest covered for 5 minutes.
  9. Serve sprinkled with chopped parsley and a squeeze of lemon juice.
454
106 kcal / 100 g
kcal
23.5 g
5.5 g / 100 g
Protein
42.5 g
10.0 g / 100 g
Carbohydrates
21.2 g
5.0 g / 100 g
Fats