The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spanish-style Free-range Chicken & Rice
Dinnertime doesn’t get easier than this dish. You'll fry chicken in garlic, tomatoes, smoky paprika and oregano for Mediterranean warmth. Chuck in brown rice and tenderstem broccoli for greens. Simple, but super satisfying.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tsp smoked paprika
- 1 onion
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 2 tsp dried oregano
- 300g diced British Free Range chicken breast
- 80g brown rice (brown rice (100%))
- 180g Tenderstem broccoli
- 2 garlic clove
- 110g baby tomatoes
- 4 tbsp tomato purée
- 1 pepper
Nutritional Information
Calories: 557
Protein: 53g
Carbs: 54g
Fat: 14g
Ingredients
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 4 tbsp tomato purée
- 2 tsp dried oregano (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 tsp smoked paprika (use half)
- 2 garlic clove
- 150g diced British Free Range chicken breast
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 110g baby tomatoes (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 592
Protein: 55g
Carbs: 61g
Fat: 14g
Spanish-style Free-range Chicken & Rice
Dinnertime doesn’t get easier than this dish. You'll fry chicken in garlic, tomatoes, smoky paprika and oregano for Mediterranean warmth. Chuck in brown rice and tenderstem broccoli for greens. Simple, but super satisfying.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Pull out a large frying pan & a measuring jug
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the veg
- Finely dice the onion and pepper. Trim and cut the broccoli into thirds. Finely chop or crush the garlic
- Place the onion, pepper and broccoli on the tray and toss with 2 tsp oil, the garlic, a pinch of salt and pepper
- Roast for 10-12 mins, until beginning to char
Build the dish
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins until golden. Season with salt and pepper
- Add the paprika, oregano, garlic rosemary and thyme paste, tomato paste and tomatoes and cook for a further minute, then stir in the stock powder and 300 ml of water (150ml for 1 person). Simmer for 13 mins, until the chicken is cooked through
Finishing up
- Add the roasted veg and cooked rice to the sauce and stir to combine
- season with salt and pepper to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken and rice into bowls
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