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Chicken and Rice

A community recipe by

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A heart-warming winter Spanish-style stew


Serves: 3

  • 1 splash of olive oil
  • 3 chicken breasts (chopped in medium size chunks)
  • 1 chopped finely red onion (chopped finely)
  • 1 chopped red bell pepper
  • 2 cloves garlic
  • 1 pinch of dried oregano
  • 1 pinch of cayenne pepper
  • 1 pinch of paprika
  • chile (chopped - to taste)
  • 2 cans tinned tomatoes
  • 1½ cups rice
  • 12 fluid ounces vegetable broth
  • 1½ teaspoons Dijon mustard
  • 1 handful chopped fresh parsley
  • 1 pinch of salt
  • 1 pinch of pepper


Chicken and Rice is a community recipe submitted by penfold and has not been tested by so we are not able to answer questions regarding this recipe.

  • Fry the onion and garlic in olive oil until soft.
  • Add the red bell pepper and fry for a couple of mins. Chop the chicken breasts and sprinkle them with the dried oregano, some cayenne pepper, paprika and dried chillies, to taste.
  • Rub this into the chicken and then fry it with the veg until sealed.
  • Add 2 tins of tomatoes - a cup and a half of rice and the vegetable broth.
  • Then stir in about a tsp and a half of dijon mustard. Cook it with the lid on for about 20 mins - letting the rice soak up the stock until is quite dry and the rice is cooked.
  • Season to taste and then stir in some chopped parsley.
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