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 503 cal

Kilojoules 2110 kJ

Protein 34 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 7 g

Sodium 620 mg

Calcium 90 mg

Iron 4.5 mg

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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