Sticky Spanish chicken and rice

Recipes / Meat

Sail into the week with this easy dish thats a winner with the kids. Honey-glazed chicken is heaven on rice jazzed up with vegetables and almonds.

Recipe «Sticky Spanish chicken and rice» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 8 chicken thigh fillets, excess fat trimmed, 2 tsp sweet paprika, 1 tsp ground cumin, 1 long fresh red chilli , finely chopped, 3 garlic cloves, crushed , 2 tbsp olive oil, 1 lemon, rind finely grated, juiced, 1 red onion, finely chopped , 300g Basmati rice, 750ml water, 280g btl mixed chargrilled capsicum, drained, coarsely chopped, 150g frozen baby peas, 60g roasted almonds, coarsely chopped, 1/4 cup chopped fresh coriander, 1 tbsp honey.

Ingredients:

  • 8 chicken thigh fillets, excess fat trimmed 
  • 2 tsp sweet paprika 
  • 1 tsp ground cumin 
  • 1 long fresh red chilli , finely chopped 
  • 3 garlic cloves, crushed 
  • 2 tbsp olive oil 
  • 1 lemon, rind finely grated, juiced 
  • 1 red onion, finely chopped 
  • 300g Basmati rice 
  • 750ml water 
  • 280g btl mixed chargrilled capsicum, drained, coarsely chopped 
  • 150g frozen baby peas 
  • 60g roasted almonds, coarsely chopped 
  • 1/4 cup chopped fresh coriander 
  • 1 tbsp honey 

Instructions

  1. Combine the chicken, paprika, cumin, chilli, two-thirds of the garlic, 2 teaspoons oil and one-third of the lemon juice in a bowl. Season.
  2. Heat 1 tablespoon of the remaining oil in a saucepan over medium heat. Add the onion and remaining garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice and water. Bring to the boil, stirring occasionally. Reduce heat to low. Cover. Cook for 12 minutes or until rice is tender. Remove from heat. Top with capsicum and peas. Set aside, covered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
  3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
  4. Serve chicken with rice.