Spanish style tomato and chicken baked rice. Pour uncooked rice into prepared casserole dish. Add diced tomatoes, with juices, and chicken broth. Place chicken breasts on top of rice mixture..
This one dish dinner will be a new favorite in your weeknight rotation. The chops are baked with rice and the delicious sauce. The composition for cooking Spanish style tomato and chicken baked rice.
Pour uncooked rice into prepared casserole dish. Add diced tomatoes, with juices, and chicken broth. Place chicken breasts on top of rice mixture.
Spanish style tomato and chicken baked rice. To begin with this particular recipe, we have to first prepare a few components. We can have spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spanish style tomato and chicken baked rice:
- Prepare 250 g of rice.
- Take 6 of chicken thighs cut into strips.
- Make ready 1 of red onion chopped.
- Make ready 2 cloves of garlic finely chopped.
- Take 2 of peppers roughly chopped.
- Make ready 1 of carrot finely chopped.
- Prepare 1 of celery stick finely chopped.
- Prepare 2 of bay leaves.
- Prepare 10 of sweet piquillo peppers.
- Make ready 2 tsp of smoked paprika.
- Make ready 1 tin of chopped tomatoes.
- Prepare 250 g of passata.
- Take 200 ml of chicken stock.
- Make ready 1 tsp of dried oregano.
- Prepare of Small handful Flat leaf parsley.
- Take of Lemon wedges to serve.
- Take 2 tbsp of olive oil.
Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Heat oil over medium heat in a large non-stick skillet or pot.
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 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. Add rice, tomato and spices, stir. In a medium saucepan over medium heat, heat oil. Stir up any browned bits from the bottom of the pan.
So that's going to wrap it up with this special food spanish style tomato and chicken baked rice recipe. Thank you very much for your time.
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