chicken and spanish rice

Posted July 23, 2020
Serves: 7
Time: 40 mins

Chicken and rice are an unbeatable combo! Give your rice a Spanish-inspired twist with our special recipe that is easy to make and is always a crowd pleaser.



6 pieces chicken legs, cut into two each

3 cloves smashed garlic

1 small onion, diced

½ cup olive oil and corn oil

½ cup cup lemon juice

¼ cup cup vinegar

1 teaspoon mustard

½ cup water

salt and pepper

2 pieces chicken breasts, cut into 4 each


1 apple, grated

¼ teaspoon nutmeg

1 teaspoon tomato paste

1 teaspoon curry

1 big can green peas

2 ½ cups water

1 carrot, sliced into round pieces

½ sweet green pepper, cut into thin and long strips

3 garlic cloves, smashed

3 medium onions, diced

2 cups uncle ben’s rice

salt and pepper to taste

How to Cook:


In a bowl, marinate the chicken ingredients overnight

The next day, place the chicken and marinade in a Pyrex and bake in the oven until golden brown.


Soak the rice for half an hour.

In a pan, fry the onions and garlic. Then, add green pepper, carrot and half a cup of water. Cook on low heat for 10 minutes.

Add the rice, nutmeg, salt, pepper and grated apple. Then, add curry, tomato paste, water and green peas.

Once it starts boiling, reduce the heat & cook the rice until all water evaporates.

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