Spanish Chicken and Rice

Spanish Chicken and Rice

Serves 4, 5½ pts per serving

450g skinless chicken breast fillet, diced
low fat cooking spray
salt and freshly ground black pepper
1 onion, chopped finely
2 red peppers, deseeded and diced
1.2ltr hot chicken stock
250g paella or risotto rice
150g frozen peas


1. In a casserole or large saucepan, brown the chicken in low fat cooking spray for 3 mins. Season and transfer to a plate.
2. Add the onion to the casserole and stir fry for 2 mins. Mix in the peppers and 4 tbsp of stock. Cover and cook for 3-4 mins until the onion and peppers are tender.
3. Stir in the rice into the juices, return the chicken to the pan and add 850ml of the stock. Simmer, uncovered, for 18 mins until tender, stirring occasionally.
4. Add extra stock as needed if the rice looks too dry (the finished dish should have a slightly soupy consistency). Stir in the frozen peas for the last couple of mins of cooking. Serve ladled into bowls.

you can add a couple of diced courgettes along with the peppers, to replace the chicken, and use veg stock for a points value of 3.5 per serving