Bring some heat to your dinner table in just 50 minutes with my latest spicy one pan wonder!

Obsessed with the fiesta of flavour in this one. I’ve combined tender chicken, sweet paprika and sautéed veggies with basmati rice – all cooked in a rich tomato stock and topped off with melty cheddar and a kick of chilli. Let it rest and serve with a sprinkle of jalapeño slices and avocado!

Enjoy x

Ingredients⁠:⁠

400g (14.1oz) chicken thigh, sliced into strips/chunks 
1 tbsp sweet paprika⁠
2 tsp ground cumin ⁠
1 tsp dried oregano 
½ tsp chilli flakes
1 tsp sea salt 
1 tbsp extra virgin olive oil ⁠
½ red onion, finely diced ⁠
3 garlic cloves, minced⁠
2 red capsicum, sliced ⁠
400g (14.1oz) tin black beans, rinsed⁠
1 cup (125g) corn kernels⁠
1 cup (200g) basmati rice, rinsed ⁠
1 ½ cups (375ml) vegetable stock⁠
400g (14.1oz) tin tomatoes ⁠
70g (2.4oz) cheddar cheese, grated

To serve⁠:⁠

½ cup sliced jalapeños
Spring onion tops, optional 
Avocado, optional 

Method⁠:⁠

Place the chicken in a bowl. Add the paprika, cumin, oregano, chilli flakes and salt. Add a crack of black pepper and toss using tongs to evenly coat. 

Heat the olive oil in a non-stick pan over a medium heat. Add the chicken to the pan and sear for 1 minute on each side. Transfer to a bowl and set aside. 

Add the red onion and garlic to the same pan, adding an extra splash of oil if needed. Saute for 2 minutes. Then add in the capsicum, black beans and frozen corn. Sauté for 3 minutes. Add tinned tomatoes, rice and vegetable stock and bring to the boil. Once boiling add the chicken back in, cover with a tight-fitting lid, reduce the heat and simmer for 15 minutes. ⁠

After 15 minutes, remove the lid and add the grated cheese. Cover with the lid again and leave for 2 minutes. Then turn the heat off and leave to rest for 10 minutes. Don’t remove the lid. Allowing the rice to rest will ensure the rice is properly cooked. ⁠

When ready to serve, remove the lid and top with jalapeño slices, spring onion tops and avocado, if using. 

Time to cook: 40 minutes, 10 minutes prep time⁠

Serves: 3⁠

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