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App-Sulutely Pear-Fect, Best Of The Zest, Berry Sub-Lime, Un-Berrylievable

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Spicy Spanish Toffee Apple Chicken & Rice


  • 6 chicken thighs
  • 3 tbsp oil
  • 250g uncooked white rice
  • 250ml chicken stock 
  • 1 Lemon
  • 250ml Toffee Apple Cider
  • Parsley for garnish

For the Spanish seasoning mix

  • 1 tsp Ground Cumin
  • 1 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Chilli powder
  • 1 tsp Garlic granules
  • 1 tsp Coriander

Spicy, sweet, smoky, and packed full of flavour. This recipe is perfect for the end of summer and the beauty of this one is the adaptability – the chicken can be finished on the BBQ, or it can be cooked in advance and served cold as a side dish, or served more like a one-pot wonder Paella when those evenings start to creep in.

This homemade recipe is easy to make and best served with an ice-cold bottle of Brothers Toffee Apple cider.

Method - Serves 3

  • In a small bowl mix together all ingredients for the Spanish seasoning mix.
  • Place chicken thighs in a large bowl and drizzle with 2 tablespoons of oil.
  • Tip the seasonal mix onto the chicken and mix to coat well.
  • Add the remaining tablespoon of oil to a large skillet and bring to medium heat.
  • Cook chicken for 3 minutes on each side until browned. Transfer to a plate. (It won’t be cooked through at this point).
  • Add rice, chicken stock, the juice from 1/2 of the lemon, Toffee Apple cider and stir.
  • Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
  • Garnish with lemon slices and freshly chopped parsley and serve immediately.

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