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Spanish Chicken Hotpot

This easy recipe is delicious served with crumbled feta cheese and sliced black olives. 


  • 1 x McCormick Spanish Chicken Hotpot Flavour Shot

  • 500g chicken thigh fillets, cut in half

  • 1 onion, chopped

  • ½ cup of Arborio or medium grain rice

  • 1 red capsicum, chunky diced

  • 140g tomato paste

  • 2 ½ cups chicken stock

  • ½ bunch fresh coriander, chopped


  • 1.

    Stir contents of Flavour Shot, then spoon into a large  pre-heated frying pan. 

  • 2.

    Add the chicken and onion, stir to coat and cook on medium heat for 5 minutes.

  • 3.

    Add the rice and fry for a further 5 minutes, stirring frequently. 

  • 4.

    Add the capsicum, tomato paste and stock. 

  • 5.

    Stir and gently simmer for 20 minutes, stirring frequently.  Add the coriander and stir through. Serve

  • Hints & Tips:

  • 1.

    Try using prawns or white fish fillets as an alternative to chicken.

  • 2.

    Like it a bit more spicy? Try stirring in a pinch of dry Chilli Flakes before serving.


McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit 

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