Spanish-Style Chicken & Rice - Slimming Friendly One Pot Dinner - Healthy Paella Inspired Recipe

Looking for a healthy, filling dinner that’s packed with flavour? In this video, I’m making a delicious Spanish-style chicken and rice dish inspired by traditional paella — but made lighter, Slimming World friendly, and perfect for healthy eating or weight loss plans. This easy one-pan recipe is loaded with tender chicken, colourful vegetables, warming spices, and rice cooked to soak up every bit of flavour. It’s a simple midweek meal that feels comforting and satisfying without compromising your goals. Whether you’re following Slimming World, calorie counting, or just looking for healthier family meals, this recipe is easy to make, and great for batch cooking too. ⭐ In this video: How to make healthy Spanish-style chicken and rice Slimming World friendly cooking tips Easy one-pan dinner idea Perfect meal prep recipe for weight loss Family-friendly healthy comfort food If you enjoyed this recipe, don’t forget to like, comment, and subscribe to 100lbs and Counting for more healthy recipes, weight loss meals, and easy food inspiration. If you'd like to support the channel, I’ve set up a Buy Me a Coffee page. I’d recommend using that instead of YouTube’s built-in tipping tools—YouTube takes a pretty big bite out of those, and I'd much rather your support stay with the channel! The link is here : http://www.buymeacoffee.com/100lbsand... Ingredients Spray Oil 600g skinless and boneless chicken thighs, visible fat removed, cut into large chunks 1 large onion, finely chopped 100g Smoked Pork Sausage, Reduced Fat, ½ cm slices (optional) 750ml hot chicken stock 6 garlic cloves, crushed 1 tsp smoked paprika Large pinch dried chilli flakes 1 tbsp fresh oregano or ½ tbsp dry (optional) 400g can chopped tomatoes ½ tsp ground turmeric 300g dried paella rice 300g roasted red peppers in brine from a jar, cut into thin strips Chopped fresh parsley & Lemon wedges to serve (optional) Method 1) Spray a large, deep, lidded non-stick frying pan with oil spray and put it over a medium-high heat. Add the chicken and brown all over for 5-6 minutes, then set aside on a plate. 2) Spray some more oil and tip the onion and sausage into the pan, reduce the heat to medium and cook for 5 minutes, or until the onion is soft. 3) Add the garlic, paprika, chilli and oregano if using, and cook for 1 minute, stirring often. 4) Stir in the tomatoes, turmeric, the stock and a little salt, then bring to the boil. 5) Sprinkle the rice evenly around the pan and add the chicken, then simmer vigorously over a medium heat for 6 minutes. 6) Scatter the red peppers on top of the rice and shake the pan to mix them in slightly, then reduce the heat to low. Simmer gently for 12 minutes, or until all the stock has been absorbed. 7) Cover the pan, turn off the heat and leave for 10 minutes before serving. 8) Top with the chopped parsley and sprigs, then serve with the lemon wedges for squeezing over.