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Spanish Recipes
Sticky Spanish Chicken

Sticky Spanish Chicken

with Yellow Rice, Broccoli and Green Peas

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Turmeric is the secret ingredient to getting golden-hued rice. It's the perfect bed for sweet, sticky chicken!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

10 g


1 tbsp

Sherry Vinegar


10 g


1 tbsp

Paprika-Cumin-Garlic Blend


56 g

Onion, chopped

170 g

Basmati Rice

1 unit

Chicken Broth Concentrate

2 tbsp


113 g

Green Peas

¼ tsp


227 g

Broccoli, florets

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3084 kJ
Calories737 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate109 g
Sugar24 g
Dietary Fiber8 g
Protein49 g
Cholesterol141 mg
Sodium527 mg
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Mince or grate the garlic. Roughly chop the parsley. In a medium bowl, combine the chicken and spice blend.


Heat a small pot over medium heat. Add a drizzle of oil, then the onion. Cook until browned, 5-6 min. Add the rice and garlic. Stir for 1 min. Add the broccoli, broth concentrate(s), 1 1/2 cups salted water (double for 4 people) and a pinch of turmeric. Boil, then reduce the heat to low. Cover and cook until all the water is absorbed, 12-14 min.


Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Sear until the chicken is cooked through and golden-brown, 5-6 min per side. (TIP: Cook to a minimum internal temperature of 175°F.**)


Reduce the heat to medium-low. Add the honey and 1 tbsp vinegar (double for 4 people) to the pan. Cook, stirring occasionally, until a sticky glaze coats the chicken, 1-2 min.


Fluff the rice with a fork. Stir in the peas and half the parsley until warmed through. Season with salt and pepper.


Thinly slice the chicken. Divide the rice between plates. Top with the chicken and drizzle with any leftover glaze. Sprinkle with the remaining parsley.