Spanish Chicken & Rice One Pot Supper

Spanish Chicken & Rice One Pot Supper


Spanish Chicken & Rice One Pot Supper

Recipe by Clodagh McKenna

Serves: 4


  • 2 teaspoons smoked paprika
  • 3 tablespoons Don Carlos olive oil
  • 4 chicken breasts
  • 1 onion, sliced
  • 3 cloves of garlic, crushed
  • 4-inch piece of chorizo, chopped
  • 300g paella rice
  • 1 tbsp smoked paprika
  • 600ml chicken broth
  • 6 x red piquillo peppers, sliced into strips
  • 1 lemon
  • 24 Don Carlos Spanish black olives, chopped
  • 2 tbsps flat leaf parsley, finely chopped
  • Sea salt and freshly ground black pepper


  1. Place a paella/casserole dish over a medium heat and add the 2
    tablespoons of Don Carlos extra virgin olive oil, once the oil is hot brown the chicken breasts on either side. Once the chicken breasts have been browned set them aside on a plate.
  2. Add the reaming one tablespoon of olive oil to the dish and stir in the sliced onions, garlic and chorizo, leave to simmer for 3 minutes.
  3. Pour in the rice and stir for a minute then pour in the chicken broth, juice from the lemon, smoked paprika, Don Carlos Spanish black olives, sliced red piquillo peppers, season with sea salt and freshly ground black pepper. Stir and return the chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
  4. Garnish with freshly chopped flat leaf parsley and serve.
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