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Sticky Spanish chicken and rice
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Kid-approved honey-glazed chicken with veggies, almonds, and rice. Delicious and simple for a weekday meal.
Ingredients:
  • 8 (about 1kg) chicken thigh fillets, excess fat trimmed
  • 5.00 gm sweet paprika
  • 2.50 gm ground cumin
  • 1 long fresh red chilli (optional), finely chopped
  • 3 garlic cloves, crushed
  • 36.40 gm olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 red onion, finely chopped
  • 300g (1 1/2 cups) Basmati rice
  • 750ml (3 cups) water
  • 280g btl mixed chargrilled capsicum, drained, coarsely chopped
  • 150g (1 cup) frozen baby peas
  • 60g (1/3 cup) roasted almonds, coarsely chopped
  • 62.50 ml chopped fresh coriander
  • 28.60 gm honey
Instructions:
  • Mix together the chicken, paprika, cumin, chili, two-thirds of the garlic, 2 teaspoons of oil, and one-third of the lemon juice in a bowl. Don't forget to season to taste.
  • Heat the last tablespoon of oil in a saucepan over medium heat. Saute the onion and garlic until soft. Stir in the rice and water. Bring to a boil, then simmer covered for 12 minutes until rice is tender. Remove from heat and top with capsicum, peas, lemon rind, and half the lemon juice. Season, fluff with a fork, and finish with almonds and coriander before serving.
  • Heat the remaining oil in a large non-stick frying pan over medium-high heat. Sear chicken until browned, about 6 minutes. Reduce heat to medium-low, cover, and cook for 6-8 minutes until fully cooked. Stir in honey and remaining lemon juice, cook for 1 minute until glaze thickens.
  • Pair the succulent chicken with fragrant rice for a satisfying meal.

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