Quick Spanish Chicken

Quick Spanish Chicken is a vibrant one-pan dish bursting with Mediterranean flavour, featuring tender chicken, saffron-infused rice, and colourful vegetables simmered in a fragrant white wine sauce. It’s a quick yet impressive meal that brings the warmth and brightness of Spanish cooking to your table in under an hour.

Prep Time 15

Cook Time 40

Total Time 55

Servings People

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.
1 pinch saffron, 100 ml tap water
Place a heavy pan over a high heat and add the 2 tbsp of olive oil.
2 tbsp 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.
4 large chicken breasts
Once seared, remove from pan and put to one side.
Add the sliced onions and garlic to the same pan along with the rosemary. Fry until the onion are brown and then add the lime juice. It will sizzle.
2 medium onions, 3 cloves garlic, 2 sprigs thyme, 1 large lime
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!!)
300 g basmati rice
Add the wine, stock and salt and pepper to the garlic pan and give it a stir.
100 ml white wine, 125 ml chicken stock, 1 medium red pepper
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.
100 g frozen 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 the quick Spanish chicken.

Nutrition