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Try this super easy chicken and rice dish for a great tasting dinner! It's packed full of amazing Spanish flavours and goes well with a nice glass of red wine.


2-3 people

Total time

45 minutes






  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp tomato puree
  • 1 tsp olive oil
  • salt and pepper (seasoning )
  • 6 chicken thighs
  • 1 red pepper (sliced)
  • 60 g chorizo (chopped into cubes)
  • 100 g green olives (cut into halves )
  • 1 small red onion (sliced)
  • 8 cherry tomatoes (cut into halves)
  • 1 tsp garlic paste
  • 1 tsp tomato puree
  • ½ tsp paprika
  • ½ tsp smoked paprika
  • 140 g basmati rice
  • 450 ml chicken stock


  1. Preheat the oven to 180°C / 350°F / gas 4. Marinade your chicken thighs by rubbing all the herbs and spices in with your hands.
  2. Brown your chicken thighs and chorizo in a frying pan with a small amount of oil, remove and set aside.
  3. Fry your onions and peppers in the same pan you used for the chicken until the onions are soft.
  4. Add the rice to the pan, mixing it in with the other ingredients. Add a tiny bit of stock so it reaches half way up the pan. Add the garlic paste, tomato puree, both types of paprika and stir in.
  5. Place the chicken back into the pan, which will soak in to the liquid. Season the whole dish with salt and pepper.
  6. Add the olives and tomatoes to the pan, scattering them around. Cover with foil and place into the oven for 30 minutes.
  7. Check your pan being careful as the handle will be very hot - make sure you use oven gloves! Give it a gentle stir around the edges and in the middle. Add the rest of your stock and place back in the oven for another 15 minutes or until the rice is soft.
  8. Serve with a good glass of red wine and enjoy!
  9. View the recipe instructions at Globe Scoffers

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