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Spanish Rice And Chicken

Yields4 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

If you like simple, one-pot dishes, you'll love this recipe! Fluffy, tomato rice and smoky, paprika chicken made in one pot. This delicious Spanish Red Rice And Chicken Casserole is easy, economical, and super tasty. The perfect combination of comforting Red Rice and juicy chicken seasoned with Spanish flavors - this recipe is a keeper!

Spanish Red Rice And Chicken Casserole

 8 Chicken thighs (small)
 ½ cup Peas
Spanish Chicken Seasoning
 2 tsp Smoked paprika
 1 tsp Dried oregano
 1 tsp Dried coriander
 ½ tsp Cinnamon
 ½ tsp Cumin
 14 tsp Chilli flakes/powder
 Salt and pepper
 1 tbsp Olive oil
Spanish Red Rice
 1 cup Parboiled rice
 1 ½ cups Chicken broth
 3 tbsp Tomato paste
 1 Small onion
 3 Garlic cloves
 ½ Fresh chilli (optional)

Preheat the oven to 180 Celsius degrees.


Season the chicken with all the spices and olive oil. Set aside.


Finely chop the onion, garlic, and chilli. Heat the pot over medium heat with a little bit of oil. Add chopped onion, garlic, and chilli. Fry for 3 minutes.


Add more oil if needed, and add rice. Fry for 3 minutes - until the rice starts turning gold.


Add chicken broth and tomato paste. Bring to boil. Season with salt.


Transfer the rice with the liquid to the casserole dish. Stir in the peas. Place the chicken on top.

Spanish Red Rice And Chicken Casserole


Bake for 50 minutes.



Nutrition Facts

Servings 4