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Spanish Chicken with Spinach, Brown Rice and Sugar Snap Peas

Spanish Chicken with Spinach, Brown Rice and Sugar Snap Peas

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What makes Spanish Chicken, Spanish? What an exceedingly good question! Well, it’s the paprika! Paprika is famously called Pimentón de la Vera because it’s traditionally grown in Spain’s beautiful Andalusian region of Vera. Just add some lemon, cumin and a few other ingredients and Bob’s your uncle! You’ll feel like you’re sunning yourself in Spain!

Tags:Not Suitable for CoeliacsLactose FreeFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Chicken Stock Pot

2 cup(s)

Brown Basmati Rice

2 unit(s)

Garlic Clove

1 unit(s)


1 tbsp

Ground Cumin

1 tbsp

Mild Paprika 1.5 tsp

6 unit(s)

Chicken Thigh

2 unit(s)

Sugar Snap Peas

4 tbsp


6 unit(s)

Baby Spinach

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2401.616 kJ
Energy (kcal)574 kcal
Fat17.0 g
of which saturates4.0 g
Carbohydrate55 g
of which sugars0.0 g
Protein51 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a very large pot of water with your stock pot. Once your stock pot is fully dissolved, take out 360ml of stock and keep to the side for later. Put your rice in a sieve (if you have one) and rinse under cold running water for at least 30 seconds. Cook the rice in the boiling stock for 25 mins. Once the rice is cooked, drain it and put back in the empty pot off the heat.


Meanwhile, peel and chop your garlic, zest your lemon and squeeze the juice into a separate bowl. LH: In another bowl, mix the chopped garlic, lemon zest, cumin and paprika and a quarter of the lemon juice along with 4 tbsp of oil and stir. Put your chicken into the bowl and mix it around making sure all the chicken has a good coating. Tip: The best way to do this is to use your hands but do make sure you wash them properly after handling raw meat.


Cut the tough tops and bottoms off the sugar snap peas and pull the stringy bits off the sides. Bring a pot of water to the boil with ½ tsp of salt for later.


Heat 2 tbsp of oil in a frying pan on medium-high heat and add the chicken. Cook the chicken for 6 mins on each side until it is a lovely brown colour, then take out of the pan and set aside on a board or a plate to rest. Cover with foil to keep warm.


Add the rest of the lemon juice to the pan along with the honey. Mix it around and cook for 1-2 mins until slightly caramelised and sticky. Then add the stock you reserved earlier in Step 1. Season with a good pinch of salt and a grind of pepper, stir, bring to a simmer and cook for 5-7 mins, until the sauce has reduced slightly.


While the sauce is reducing, add the sugar snap peas to your pot of boiling water and cook for 4 mins, then drain.


Once you’ve drained your rice and put it back in the pot, add your spinach and stir through to wilt it slightly. Cover the pot with a lid until everything else is ready.


Cut your chicken into 2cm slices. Serve your spinach and brown rice with your chicken and sauce on top and your sugar snap peas on the side. Tip: The sauce should soak through the rice to make it delicious and saucy.