Spanish Chicken and Rice

Ingredients

for the seasoning

• 4 teaspoons of paprika
• 1 teaspoon of mild chilli powder
• 1 teaspoon of onion and garlic granules
• 1 teaspoon of ground cumin
• 1 teaspoon of salt
• ½ teaspoon of ground coriander
• ½ teaspoon of oregano
• ½ teaspoon of black pepper

for the rice

• 1 medium onion, chopped finely
• 2 cloves of garlic, crushed
• ½ green bell pepper, finely diced
• 50g (2oz) carrot, finely grated (excess moisture squeezed out)
• 75g (2.5oz) zucchini (courgette), finely grated (excess moisture squeezed out)
• ½ cup (85g) of frozen peas
• 1 cup (180g) of long grain rice, uncooked
• 1 tablespoons of tomato paste
• 2 cups (480ml) of chicken stock

For the chicken

• • 4 small boneless skinless chicken breasts – (approx 650g/22.9oz) – flattened
  • olive oil spray
  • salt and black pepper

 

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