Spanish chicken, sweet pepper and tomato rice

Spanish chicken, sweet pepper and tomato rice

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 45 minutes
  • Saronsberg Viognier 2016


  • 1 free-range rotisserie chicken
  • 1 onion, finely sliced
  • 1 sweet red pepper, thinly sliced
  • 3 T olive oil
  • 1 - 2 garlic cloves, crushed
  • 230 g risotto rice
  • 1 x 400 g can tomatoes, crushed
  • 1 t Spanish smoked paprika
  • 2 cups chicken broth
  • Sea salt and freshly ground pepper, to taste
  • Parsley, chopped, to garnish
  • Chorizo, a few slices

Cooking Instructions

  1. Remove the backbone and wing tips of the chicken to use for broth. Divide the chicken into 5–6 portions. Gently soften the onion and pepper in the olive oil in a medium saucepan until wilted but still pale.
  2. Stir in the garlic and rice until coated in oil. Add the tomatoes and paprika and simmer for a few minutes.
  3. Pour in the broth and bring to a simmer. Add the chicken portions and season.
  4. Cover and simmer gently for 30 minutes, or until the rice is tender, but still moist. Check the seasoning. Sprinkle with parsley and moisten with a drizzle of olive oil. If you like, add a few slices of torn chorizo.

Cook's note: A few store-cupboard stand-bys are all you need to whip up this hearty supper.

Discover more chicken recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    February 22, 2017

    yummilicious in a jiffy dinner will be served…

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    December 11, 2016

    Can’t wait to make this, just know it’s gonna be 10 ?

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    Brenda Joy
    December 6, 2016

    Is the chicken in the Spanish dish by Phillippa Cheifitz raw rotisserie chicken