Spanish Paprika Chicken with Steamed Rice and Romesco Sauce

Spanish Paprika Chicken with Steamed Rice and Romesco Sauce

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.



  • 150g Japanese brown rice
  • 1¼ cups water ^
  • 1 punnet cherry tomatoes, quartered


  • 1 pack lean chicken breasts, diced 2-3cm
  • 1 brown onion, diced 2cm
  • 1 capsicum, diced 2cm
  • 1 eggplant, diced 2cm
  • 1 pack Spanish spice mix
  • 1 can chopped tomatoes
  • ½ cup water ^


  • ½ bunch parsley, chopped *
  • 4 Tbsp romesco sauce
  • 2 Tbsp sliced almonds


  1. Prep & cook rice. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 16 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep all chicken ingredients.
  3. Cook chicken. Heat 1 tsp oil in a fry-pan on high heat. Cook chicken for 3-4 minutes.
  4. Add onion, capsicum, eggplant and 1 tsp salt to pan. Cook for 2-3 minutes, until vegetables soften.
  5. Add Spanish spice mix, cook for 30 seconds until fragrant then add canned tomatoes and water. Cook for 8 minutes, until slightly thickened and season.
  6. Finish rice. Fold cherry tomatoes through rice and season.
  7. Prep parsley.
  8. Serve rice topped with chicken, romesco sauce, almonds and parsley.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 38.9g
Carbohydrate 43.4g
Fat 11.5g