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Spanish-style baked chicken and rice
Spanish-style baked chicken and rice
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 220g baby plum tomatoes
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp paella spice mix (Pimenton Dulce, Rosemary, Thyme, Oregano)
- 600g diced British Free Range chicken breast
- 1 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 150g peas
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g brown rice (brown rice (100%))
- 120g celery (Celery)
- 4 garlic clove
Nutritional Information
Calories: 482
Protein: 45g
Carbs: 40g
Fat: 15g
Spanish-style baked chicken and rice
Spanish-style baked chicken and rice
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Rinse the rice and place in a saucepan with 1L lightly salted boiling water. Add half of the paella spice mix and simmer for 20 mins, until par-cooked, then drain.
- Heat a large ovenproof frying pan with 1 tbsp oil on a high heat and fry the chicken for 4-5 mins, turning regularly, until golden brown all over. Meanwhile, dice the celery. Finely dice the onion. Finely dice or crush the garlic. Halve the olives.
- Remove the chicken to a plate then add another 1 tbsp oil followed by the onion, celery and whole baby plum tomatoes to the pan. Fry for 3-4 mins, then add the garlic and cook for another 2 mins. Return the chicken to the pan with the olives, ezme paste and remaining spice mix.
- Add the rice and it's liquid to the pan then stir in the peas. Bake for 12-15 mins, until the rice is soft and almost all of the liquid has been absorbed.
- Roughly chop the parsley and use it to garnish the dish. Divide the baked rice between serving plates.
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