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Spanish-inspired chicken and peppers one-pot recipe

Spanish-inspired chicken and peppers one-pot recipe

99 ratings

Created by The Tesco Real Food team

Try this Spanish-inspired chicken and peppers one-pot recipe for a hassle-free winter warmer. Peppers, onion and tender chicken thighs are simmered in a spiced tomato sauce and served with fluffy rice for a hearty dinner. See method

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 520 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 4 chicken thighs, skin on and bone in
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 1 large onion, thickly sliced
  • 3 mixed peppers, chopped into 3cm chunks
  • 2 garlic cloves, finely sliced
  • 1 tbsp paprika
  • 400g tin chopped tomatoes
  • 1 chicken stock cube, made up to 200ml
  • 225g long-grain rice

Perfect with:

  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Valle De Leyda Chardonnay 75Cl

Perfect with:

  • Tesco Finest Vinas Del Rey Albarino 75Cl
  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Valle De Leyda Chardonnay 75Cl

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    If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

    Each serving contains

    • Energy

      2185kj
      520kcal       26%

    • Fat

      21g 30%

    • Saturates

      7g 33%

    • Sugars

      13g 15%

    • Salt

      1.5g 25%

    of the reference intake
    Carbohydrate 65.5g Protein 23.2g Fibre 5.8g

    Method

    1. Toss the chicken thighs in the flour until lightly coated. Heat the oil in a large nonstick frying pan over a high heat and cook the chicken thighs for 4-5 mins on each side until golden and the skin is crisp. Transfer to a plate.
    2. Add the onions and peppers to the pan and cook over a high heat for 2-3 mins until starting to char on the edges. Add the garlic, scatter with the paprika and season well. Stir well to coat and cook for 1 min before adding the chopped tomatoes and stock.
    3. Return the chicken thighs to the pan and nestle into the sauce. Cover with a lid, reduce to a low simmer and cook for 30 mins. Remove the lid and cook for a further 10 mins until the sauce to reduces and thickens. 
    4. Meanwhile, rinse the rice and put in a pan of boiling water. Cover with a lid and cook over a low heat for 10 mins until tender. Fluff with a fork and serve with the chicken.

    See more One-Pot recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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