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Spanish Chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 100 g chorizo-style pork sausage skinned thickly sliced into rounds
  • 1 onion chopped
  • 350 g boneless skinless chicken breast cubed
  • 1/2 red pepper deseeded diced
  • 1/2 green pepper deseeded diced
  • 2 garlic cloves, chopped
  • 1 Knorr paprika
  • 150 g long grain rice
  • 250 ml water
  • 1/2 Knorr Chicken Stock Cube
  • 2 tablespoon tomato puree
  • 400 g can chopped tomatoes

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

294kcal

Energy (kJ)

1232kJ

Protein (g)

23.7g

Carbohydrate incl. fibre (g)

42.5g

Carbohydrate excl. fibre (g)

38.9g

Sugar (g)

6.8g

Fibre (g)

3.5g

Fat (g)

3.2g

Saturated fat (g)

0.8g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

56mg

Sodium (mg)

474mg

Salt (g)

1.18g

Vitamin A (IU)

830IU

Vitamin C (mg)

38.7mg

Calcium (mg)

63mg

Iron (mg)

3.59mg

Potassium (mg)

787mg

Total

1177kcal

4926kJ

94.8g

169.9g

155.8g

27.0g

14.1g

12.7g

3.2g

5.8g

3.2g

2.2g

0.0g

224mg

1894mg

4.73g

3321IU

154.7mg

251mg

14.38mg

3148mg


  • 1 In a non stick frying pan dry fry the chorizo sausage with the onion until lightly golden brown, add the chicken and peppers and fry until lightly golden, then fry the garlic for 1 minute.
  • 2 Add the Knorr Paprika Flavour Pot, rice, chicken stock, puree and tomatoes and stir to combine. Season to taste with freshly ground black pepper.
  • 3 Bring to the boil, cover with a tight fitting lid, reduce to a simmer and cook very gently for about 25-30 minutes until the rice is just cooked. Serve garnished with lemon wedges and parsley, if liked.