Spanish Chicken and Lemon Rice
Also known as Jollof Rice, Mexican Rice · Non-veg · Rice dishes, One-pot meals
Cook along
5 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Spanish chicken and lemon rice: basmati cooked in pepper and tomato paste under marinated chicken thighs. Mild, serves 3, 35 minutes plus marinating, video.
High protein
Ingredients
19 itemsOnion, Slices1
Water1.5 cup
Salt1.5 tsp
Coriander Leaves1 tbsp
Basmati Rice, Soaked1 cup
Lemon, Slices1
Paprika Powder1 tsp
Boneless Chicken Thighs500 grams
Dried Oregano½ tsp
Garlic Powder½ tsp
Onion Powder½ tsp
Cumin Powder½ tsp
Tomato3
Red Paprika1 tbsp
Olive Oil2 tbsp
Bell Peppers1
Ginger Garlic Paste1 tbsp
Jalapeno1 tbsp
Nutrition
One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 3 |
|---|---|---|
| Energy | 611kcal | 1833kcal |
| Protein | 40g | 121g |
| Carbohydrate | 63g | 189g |
| Fat | 22g | 65g |
| Fibre | 4g | 12g |
| Sugar | 5.4g | 16g |
Cookd masalas for boneless chicken thighs
Method
- 1
In a mixing bowl, add the chicken thighs and all the ingredients for the marination. Mix thoroughly, cover and let it marinate for 1 hour.
Paprika PowderBoneless Chicken ThighsDried OreganoGarlic PowderOnion PowderCumin PowderSaltOlive Oil
- 2
In a blender jar add all the ingredients for the paste and blend into a fine paste and set aside.
TomatoRed PaprikaBell PeppersGinger Garlic PasteOlive OilJalapeno
- 3
In a deep pan pour olive oil and cook the chicken on a high flame for 2 minutes on each side and set aside.
Olive Oil
- 4
In the same pan add the soaked basmati rice and saute on a high flame until the rice is browned. Add the paste and mix gently making sure you’re not breaking the rice. Cook for 4-5 minutes on a moderate flame until the raw flavour disappears. Add salt and pour water, and bring it to a boil.
OnionWaterSaltBasmati Rice
- 5
Place the cooked chicken on top add the lemon slices on top of the chicken, Cover and cook on a simmer for 12-14 minutes. Let it rest for 10 minutes and fluff it up gently and serve hot.
Coriander LeavesLemon
Before you start
- How long does Spanish Chicken and Lemon Rice take?
- 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
- How many people does Spanish Chicken and Lemon Rice serve?
- 3. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Spanish Chicken and Lemon Rice vegetarian?
- No, it contains meat or fish.
- Is Spanish Chicken and Lemon Rice spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Spanish Chicken and Lemon Rice?
- 500 grams Boneless Chicken Thighs, 1 Lemon, 1 cup Basmati Rice, 1 Onion, 3 Tomato, 1 Bell Peppers, and a few more listed on this page.
- Do I need a pressure cooker for Spanish Chicken and Lemon Rice?
- No, it is cooked in an open pot.
- How many calories are in Spanish Chicken and Lemon Rice?
- About 611 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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