Quick Spanish Chicken

Quick Spanish Chicken is an amazing dish that is so quick to produce yet full of flavour and colour. This Spanish main dish is very popular in my house and served hot during the colder months and cold during the summer. Any recipe with Chicken, peas, tomatoes, rice and spices is going to be good.

Quick Spanish Chicken

I love this recipe and so do the family, friends and everyone else come to think of it!

4.55 from 86 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Spanish

Keyword: Chicken, Fry, Rice, Spice, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 People

Calories: 508kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• 4 large chicken breasts skinless/boneless cut into bite size chunks
• 2 medium onions peel/slice
• 3 cloves garlic peel/sliced
• 1 medium red pepper deseed and sliced
• 1 pinch saffron
• 2 sprigs thyme
• 1 large lime juice only
• 100 ml white wine good quality is best
• 125 ml chicken stock see recipe
• 300 g basmati rice
• 100 g frozen peas
• 2 tbsp olive oil
• 100 ml tap water

Instructions

• Allow the saffron to colour and flavour the water. Give it a little stir to get it going. Leave to one side until needed.
• Place a heavy pan over a high heat and add the 2 tbsp of olive oil.
• When hot, add the chicken breast chunks and sear the chicken. Frequently move the chicken around making sure all sides are browned but not cooked inside.
• Once seared, remove from pan and put to one side.
• Add the sliced onions and garlic to the same pan along with the rosemary leaves. Fry until the onion are brown and then add the lime juice. It will sizzle.
• Reduce the heat to a medium high and add the red pepper and leave to cook for about 5 minutes. The pepper should be soft but not gooey.
• To get the rice going, place a pan of salter water over a high heat and bring to a boil. Add the rice and cook until the rice is tender but not fully cooked. (You will find out in a moment!!)
• Add the wine, stock and salt and pepper to the garlic pan and give it a stir.
• Pace the chicken back into the pan and reduce the heat to achieve a simmer. Leave for about 5 – 7 minutes until the chicken is cooked through and the stock and wine have reduced.
• Once the rice is ready, add it to the chicken and pepper mixture but don’t stir in. Pour the saffron water over the top of the rice and add the peas.
• Place a lid over the pan containing everything now and reduce the heat to medium/moderate for 3 -4 minutes. The rice will puff up nicely.
• Give the chicken and rice and gently mix to combine everything and serve.

Nutrition

Calories: 508kcal | Carbohydrates: 36g | Protein: 53g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 315mg | Potassium: 1147mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 61mg | Calcium: 55mg | Iron: 2mg