Spicy Chicken and Rice Recipe

Name: Spicy Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bell peppers (1 red, 1 green, 1 yellow); 2 green chilies; 1 lb tomatoes; boiling water; 2 tablespoons vegetable oil; 12 chicken pieces (legs and thighs); salt; cayenne pepper; 1 onion, diced; 1 teaspoon paprika; 5 ounces long grain rice, uncooked; 8 ounces chicken stock (hot); 1 teaspoon thyme; 4 ounces green olives (roughly chopped and pits removed); 4 -5 drops Tabasco sauce (or to taste); 2 tablespoons flat leaf parsley, shredded

Servings: persons

3 bell peppers (1 red, 1 green, 1 yellow)
2 green chilies
1 lb tomatoes
boiling water
2 tablespoons vegetable oil
12 chicken pieces (legs and thighs)
salt
cayenne pepper
1 onion, diced
1 teaspoon paprika
5 ounces long grain rice, uncooked
8 ounces chicken stock (hot)
1 teaspoon thyme
4 ounces green olives (roughly chopped and pits removed)
4 -5 drops Tabasco sauce (or to taste)
2 tablespoons flat leaf parsley, shredded

1
Cut the peppers in half, remove the seeds and white pith and cut into large chunks.
2
Cut the chillies in half, remove the seeds and finely chop.
3
Make a few cuts in the tomato skins, put into a bowl, pour over boiling water and leave for 2-3 minutes.
4
Remove from the water with a slotted spoon, peel off the skin, and chop the flesh.
5
Heat the oil in a large frying pan.
6
Season the chicken with salt and cayenne pepper.
7
Fry for 8-10 minutes, turning to brown all over.
8
Remove from pan and set aside on a plate.
9
Add the peppers and onion and fry for 5 minutes until browned.
10
Remove from the pan with a slotted spoon.
11
Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in the oil.
12
Add the hot stock to the pan, cover and cook the rice over low heat for 10 minutes.
13
Return the vegetables and chicken (along with any juices from the plate) to the pan.
14
Add the thyme and tomatoes, cover and simmer 20 minutes.
15
Stir in the olives and Tabasco.
16
Taste and adjust seasoning.
17
Sprinkle with parsley and serve.

844

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 bell peppers (1 red, 1 green, 1 yellow), 2 green chilies, 1 lb tomatoes, boiling water, and more.

Yes, Spicy Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken and Rice

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