Spanish style tomato and chicken baked rice
Spanish style tomato and chicken baked rice

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, spanish style tomato and chicken baked rice. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spanish style tomato and chicken baked rice is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Spanish style tomato and chicken baked rice is something which I’ve loved my whole life.

Pour uncooked rice into prepared casserole dish. Add diced tomatoes, with juices, and chicken broth. Place chicken breasts on top of rice mixture.

To get started with this recipe, we have to prepare a few ingredients. You can have spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spanish style tomato and chicken baked rice:
  1. Take 250 g rice
  2. Take 6 chicken thighs cut into strips
  3. Get 1 red onion chopped
  4. Make ready 2 cloves garlic finely chopped
  5. Make ready 2 peppers roughly chopped
  6. Take 1 carrot finely chopped
  7. Make ready 1 celery stick finely chopped
  8. Get 2 bay leaves
  9. Get 10 sweet piquillo peppers
  10. Prepare 2 tsp smoked paprika
  11. Make ready 1 tin chopped tomatoes
  12. Take 250 g passata
  13. Take 200 ml chicken stock
  14. Get 1 tsp dried oregano
  15. Take Small handful Flat leaf parsley
  16. Get Lemon wedges to serve
  17. Take 2 tbsp olive oil

Transfer to a large greased baking dish or roasting pan. Top with the browned chicken pieces, then sprinkle the olives all over. Add chicken on top and sprinkle with a little additional salt, pepper and parsley. How To Make One Pot Spanish Chicken And Rice.

Instructions to make Spanish style tomato and chicken baked rice:
  1. Preheat the over to 180 degrees. Finely chop the onion, garlic, carrot, celery, chopped peppers and fry until soft in the oil in an oven proof pan with a lid.
  2. Add the bay leaves, sweet piquillo peppers, smoked paprika and oregano to the pan and fry for 1 minute. Then add the chicken and fry for another 3 minutes.
  3. Once the chicken is lightly brown all over, add the rice and fry for one more minute. Then add the chopped tomatoes, the passata and the stock.
  4. Put the lid on the pan and place on the oven for 30-40 minutes, until the rice is cooked through and the liquid has been absorbed. Check the pot half way through and add more liquid if needed.
  5. Once cooked mix in the chopped parsley and serve with a lemon wedge and green salad.

Brown the chicken: In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown and season generously with salt and pepper. Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. The rice needs time to rest, and allowing the time means that the starch will set and the moisture can evenly distribute so you don't end up with a gluey mess.

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