Spanish Chicken Rice

Spanish Chicken Rice

Ingredients (Serves 1)

  • 100g Chicken Thigh (No Skin)
  • 50g White Basmati Rice (Raw)
  • 125ml Chicken Liquid Stock (Campbell's)
  • 60g Capsicum (Bell Peppers)

Flavour Boosters:

  • Lemon Juice, to taste
  • Fresh Parsley, to taste
  • Garlic Powder, 0.25 tsp
  • Onion Powder, 0.25 tsp
  • Dried Thyme, 0.25 tsp
  • Paprika 1tsp


  • Prepare ingredients: finely dice capsicum and roughly shop parsley.
  • Heat a medium sized pan over medium-high heat and apply oil, if necessary. Once hot, add chicken thigh and cook for 4-5 minutes stirring regularly until lightly browned. Remove cooked chicken from pan and set aside. 
  • In the same pan, add the raw rice capsicum and saute for 1 minute until lightly toasted. Pour in the chicken stock, garlic powder, onion powder, dried thyme, paprika and lemon juice and stir while bringing to a boil. Once boiling, reduce the heat to low and simmer for 5 minutes. 
  • Add browned chicken thigh back into pan and continue to simmer for another 15-20 minutes or until rice is cooked. 
  • Serve with a sprinkle of fresh parsley and a squeeze of lemon juice. 

*This meal can be stored in an airtight container and kept in the fridge for 3-4 days. 

Calories: 314 | P: 24g | F: 5g | C: 43g

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