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Spanish-style chicken and rice

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  • High in protein
  • High in dietary fibre
  • Contains wholegrains
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

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

  • Serves4
  • Cook time1 hour 5 minutes
  • Prep time10 minutes
Spanish-style chicken and rice


  • 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

Nutritional information

Per Serve: Energy: 1998kJ/478 Cals (23%), Protein: 32g (64%), Fat: 13g (19%), Sat fat: 3g (13%), Carb: 53g (17%), Sugar: 13g (14%), Fibre: 9g (30%), Sodium: 161mg (8%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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