Baked Spanish rice with chicken and chorizo
A spicy Spanish one pot. Made with chicken and chorizo and plenty of hot smoked paprika, this is a gutsy rice dish that is sure to impress friends and family
Paprika chicken with Spanish-style chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless chicken breastsbutterflied and flattened to 1cm thick
- ½ lemonjuiced, plus wedges to serve
- 3 tsp smoked paprika
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 large carrotfinely chopped
- 2 celery sticksfinely chopped
- 1 large courgettecoarsely grated
- 3 pepperssliced
- 2 tbsp tomato purée
- 2 garlic clovescrushed
- 2 tsp honey
- 2 tsp sherry vinegar
- 2 rosemary sprigs
- 2 x 400g tins of chickpeasdrained
- 2 x 400g tins of chopped tomatoes
- 50g pitted olives
- few handfuls of spinach
- handful of parsleyto serve
- crusty breadto serve
Nutrition: per serving
- kcal540
- fat14.4g
- saturates2.4g
- carbs39.6g
- sugars20.6g
- fibre14.8g
- protein55.7g
- salt0.93g
Method
step 1
Put the chicken breasts in a dish, squeeze over the lemon juice, 1 tsp of paprika and 1 tbsp of olive oil with some seasoning. Leave to marinate while you make the chickpeas.
step 2
Heat another 1 tbsp of oil in a large pan and fry the onion, carrot and celery with a pinch of salt for 10-15 mins or until soft and lightly golden. Add the courgette and peppers, cook for another 5-10 mins, then stir in the tomato purée and garlic. Cook for 2 mins until fragrant, then add 2 tsp of smoked paprika, the honey, sherry vinegar, rosemary, chickpeas and chopped tomatoes with 100-200ml water (or use the chickpea water if they’re jarred). Season and simmer, semi-covered, for 20 mins until thickened and saucy.
step 3
Heat a griddle pan over a high heat and cook the chicken for 3-5 mins on each side or until golden, lightly charred and cooked through. Leave to rest on a warm plate for 5 mins, then stir the resting juices into the chicken.
step 4
Stir the olives and spinach through the chickpeas, and top with the chicken. Add the parsley and serve with lemon wedges for squeezing over and crusty bread.
