Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spanish style tomato and chicken baked rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pour uncooked rice into prepared casserole dish. Add diced tomatoes, with juices, and chicken broth. Place chicken breasts on top of rice mixture. Once the chicken is lightly brown all over, add the rice and fry for one more minute.
Spanish style tomato and chicken baked rice is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Spanish style tomato and chicken baked rice is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. 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:
- Prepare 250 g rice
- Prepare 6 chicken thighs cut into strips
- Make ready 1 red onion chopped
- Get 2 cloves garlic finely chopped
- Make ready 2 peppers roughly chopped
- Make ready 1 carrot finely chopped
- Prepare 1 celery stick finely chopped
- Make ready 2 bay leaves
- Take 10 sweet piquillo peppers
- Take 2 tsp smoked paprika
- Prepare 1 tin chopped tomatoes
- Prepare 250 g passata
- Prepare 200 ml chicken stock
- Get 1 tsp dried oregano
- Make ready Small handful Flat leaf parsley
- Take Lemon wedges to serve
- Prepare 2 tbsp olive oil
Add chicken and season with salt and pepper. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover.
Instructions to make Spanish style tomato and chicken baked rice:
- 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.
- 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.
- 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.
- 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.
- Once cooked mix in the chopped parsley and serve with a lemon wedge and green salad.
Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Add chicken on top and sprinkle with a little additional salt, pepper and parsley. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
So that’s going to wrap it up for this special food spanish style tomato and chicken baked rice recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
