Easy Spanish chicken

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Mark O'Meara

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Serves: 6

Time to make: 1 hr

Ingredients

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1 tablespoon oil
1 red onion, sliced
2 cloves garlic, crushed
800g boneless and skinless chicken thighs
spray oil
1 ¾ cups brown rice
1 cup reduced-salt chicken stock
⅓ cup red wine
2 tablespoons tomato paste
few strands saffron (optional)
⅓ cup semi-dried tomatoes
1 red capsicum, diced
1 ½ cups cherry tomatoes
3 cups mushrooms, sliced
⅓ cup chopped fresh herbs (sage, tarragon or oregano)
½-1 teaspoon smoked paprika
3 tablespoons chipotle sauce
freshly ground black pepper
2 cups green beans
¾ cup peas
¼ cup black olives
fresh basil, to garnish

Instructions

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1 Heat a large non-stick pan with oil. Cook onion and garlic until softened. Add chicken and a spray of oil. Cook until evenly browned. Transfer to a large casserole dish and heat.

2 Add rice to the casserole and stir for a few minutes. Add stock, 5 cups hot water, wine, tomato paste and saffron, if using. Stir.

3 Add remaining ingredients, except beans, peas and olives. Bring to boil. Reduce heat and cover. Cook for 30-35 minutes, stirring occasionally, adding a little more water if needed.

4 Add beans, olives and peas. Cook for a further 5-10 minutes. Serve with fresh basil and a green salad.

Variations

Make it gluten free: Check stock, tomato paste, paprika and chipotle sauce are gluten free.

Nutrition Info (per serve)

Calories 503cal

Kilojoules 2110kJ

Protein 34g

Total fat 14g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 10g

Dietary fibre 7g

Sodium 620mg

Calcium 90mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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