Spanish-style chicken and rice

This hearty chicken dish is loaded with Spanish-inspired flavours. It's a perfect one-pan dinner.



1h 5m


  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, quartered
  • 1 medium brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, thinly sliced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 cup (200g) brown rice
  • 400g can diced tomatoes
  • 1 orange, zested, juiced
  • 1 cup (120g) frozen peas



Preheat oven to 180°C. Heat oil in a large flameproof casserole pan over medium heat. Add half the chicken and cook, turning, for 2-3 mins or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and carrot to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic, capsicum, paprika and cumin. Cook, stirring, for 1 min or until aromatic.


Stir in the rice, tomato, orange juice and 11/2 cups (375ml) water. Bring to the boil. Return chicken to pan. Cover and bake for 50 mins or until rice is tender.


Stir in the peas. Bake, uncovered, for 5 mins or until the peas are tender. Sprinkle with orange zest to serve.

Serve with chopped flat-leaf parsley and chopped dry-roasted almond

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.