Spanish chicken

Name: Spanish chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 0.5 tsp Dried saffron (1 large pinch); 1 tbs Olive oil; 4 individual Skinless chicken drumstick (lean) fat trimmed; 4 medium Chicken thigh, skinless, raw fat trimmed; 1 medium Red onion chopped; 1 medium Red capsicum chopped; 1 medium Green capsicum chopped; 2 medium Zucchini chopped; 2 tsp Ground paprika; 0.5 cup(s) Arborio rice (100g); 1.5 cup(s) Chicken stock (375 ml), salt-reduced; 0.5 cup(s) Frozen green peas (60 g); 0.25 cup(s) Pitted green olives (30 g pitted) halved; 1 large Tomato(es) finely chopped; 0.5 cup(s) Fresh flat-leaf parsley finely chopped; 2 tsp Fresh lemon rind finely grated

Points®

Total Time

1 hr

Prep

10 min

Cook

50 min

Serves

Difficulty

Easy

A full flavoured dish, packed with sunshine colours and crunchy textures, this chicken dish is a one pot meal that offers maximum flavour and minimum washing up

Ingredients

Dried saffron

½ tsp, (1 large pinch)

Olive oil

1 tbs

Skinless chicken drumstick

4 individual, (lean) fat trimmed

Chicken thigh, skinless, raw

4 medium, fat trimmed

Red onion

1 medium, chopped

Red capsicum

1 medium, chopped

Green capsicum

1 medium, chopped

Zucchini

2 medium, chopped

Ground paprika

2 tsp

Arborio rice

½ cup(s), (100g)

Chicken stock

1½ cup(s), (375 ml), salt-reduced

Frozen green peas

½ cup(s), (60 g)

Pitted green olives

¼ cup(s), (30 g pitted) halved

Tomato(es)

1 large, finely chopped

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh lemon rind

2 tsp, finely grated

Instructions

Combine saffron and ½ cup (125ml) warm water in a jug. Set aside until required.
Heat oil in a deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 3–5 minutes each side or until browned. Transfer to a plate. Add onion, capsicums and zucchini to pan and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
Stir in saffron mixture and stock. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, turning chicken pieces halfway through cooking. Add peas and olives and cook for 5 minutes or until chicken is cooked through and liquid is absorbed (see tip).
Meanwhile, combine tomato, parsley and rind in a bowl. Serve Spanish chicken topped with tomato salsa.

Notes

SERVING SUGGESTION: mixed leaf salad drizzled with fat-free French dressing.TIP: The rice in this dish will be better if you do not stir it during cooking. If the rice is not completely cooked through at the end of Step 3, cover the pan and set aside for 5 minutes.

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Spanish chicken

Ingredients

Instructions

Notes

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