Arroz con Pollo (Spanish Chicken and Rice)
Golden saffron rice cooked in one pan with juicy bone in chicken thighs, peppers and peas. An easy Spanish family dinner.
- Time1 hr
- LevelEasy
- Costabout £1.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with salt. Heat the oil in a wide, deep pan or casserole over a medium high heat and brown the thighs for 5 minutes each side. Lift out onto a plate.
10 min - 2
In the same pan cook the onion and pepper for 8 minutes until soft. Add the garlic, tomato purée, paprika and turmeric and stir for 1 minute.
8 min - 3
Stir in the rice for 1 minute until coated in the oil. Crumble in the stock cube, add the hot water and saffron and bring to the boil.
1 min - 4
Sit the chicken on top of the rice. Cover, turn the heat to low and cook for 20 minutes without stirring.
20 min - 5
Scatter over the peas, cover again and cook for 5 minutes until the rice is tender, the liquid is absorbed and the chicken is cooked through.
5 min - 6
Rest off the heat, covered, for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.