Grilled Chicken with Spanish Rice

October 6, 2014
by hellofreshau Uncategorized @au

    A recipe approved by even the most traditional of Spaniards – this number is a sure winner!


    Ingredients for two people

    2chicken breasts
    1lemon, juiced & zested
    2 tbsolive oil
    1capsicum, diced
    1brown onion, diced
    2garlic cloves, peeled & crushed
    2 tspHelloFresh sweet paprika
    1 packetvegetable stck
    750 mlboiling water
    1 cuprice
    2tomatoes, diced
    1 small handfulparsley, finely chopped

    Hellofresh recipe

    For the chicken

    Toss the chicken in half of the lemon zest with half of the olive oil and a generous grind of salt and pepper. Heat a pan over medium-high heat and cook for 3-4 minutes on each sire or until cooked through. Remove from the heat, wrap in foil, and set aside.

     For the Spanish rice

    In the same pan, sauté the capsicum for 4 minutes or until it begins to soften, add to the pan the onion and garlic and cook for a further 4 minutes or until the onion begins to soften. Sprinkle the paprika, and vegetable stock over the ingredients. Id you’d like extra kick, add the chilli powder. If you’re not sure that you can handle the extra heat, just add half a packet. Pour the boiling water into the pan. Add the rice and bring it to the boil. Reduce the heat to a simmer, stir the tomatoes in and leave covered for 15 minutes.

     To serve

    Slice the chicken breasts up and divide the rice between bowls. Garnish with the parsley a and give a fresh squeeze of lemon juice.

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