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Spanish Chicken

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

27.2g

Energy (kJ)

1541kJ

Energy (kcal)

368kcal

Carbohydrate incl. fibre (g)

43.4g

Carbohydrate excl. fibre (g)

39.9g

Sugar (g)

6.8g

Fibre (g)

3.5g

Fat (g)

9.5g

Saturated fat (g)

2.9g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

72mg

Sodium (mg)

671mg

Salt (g)

1.67g

Vitamin A (IU)

830IU

Vitamin C (mg)

38.7mg

Calcium (mg)

63mg

Iron (mg)

3.59mg

Potassium (mg)

787mg

Total

108.8g

6165kJ

1473kcal

173.7g

159.6g

27.0g

14.1g

37.8g

11.8g

5.8g

3.2g

2.2g

0.0g

287mg

2682mg

6.70g

3321IU

154.7mg

251mg

14.38mg

3148mg

  • 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
  • 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.

Little BIG difference tip