Spanish Chicken and Rice

Spanish Chicken and Rice

Spanish Chicken and Rice

Cook Time
30 Minutes
  • 1 tablespoon oil

  • 450 grams (1 bag) skinless, boneless chicken breasts, diced

  • 1 red onion, diced

  • 1 red pepper, diced

  • 325 grams (11 ounces) paella or risotto rice

  • 900 millilitres (1 1/2 pints) water

  • 100 grams (4 ounces) peas

  • 1 sachet One Pan - Spanish Chicken & Rice

Cooking tip
  1. 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.


  • 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.