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Tuck into the delicious fresh flavours of this Spanish dish with a subtle spicy undertone.

Spanish chicken and rice

  • Preparation: 15 min
  • Cooking: 1 h
  • Ready in: 1 h 15 min
  • For: 4 serves



  1. Preheat your oven to 180 degrees Celsius. Heat the olive oil in a large pan over medium heat. Add half the quantity of chicken and cook for around 3 minutes, ensuring that all surfaces are golden brown. Put the cooked chicken on a plate then repeat the process with the rest of the chicken.
  2. Add the carrots and onions to the pan and cook until the onion softens a little, around 3 minutes.
  3. Add the cumin, paprika, capsicum and garlic, stirring continuously, until their fragrance is released. (This should take around 1 minute.)
  4. Add the tomato, rice, orange juice and 357ml of water, stirring gently. Bring the mixture to a boil then put the chicken back in the pan. Cover and transfer to the oven for 50 minutes or until the rice is edible.
  5. Stir in the peas then bake with the lid off for 5 minutes or until the peas are cooked through. Garnish with the orange zest.