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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spanish style tomato and chicken baked rice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Spanish style tomato and chicken baked rice is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Spanish style tomato and chicken baked rice is something that I have loved my whole life. They’re nice and they look fantastic.

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

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

Steps 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.

Add chicken on top and sprinkle with a little additional salt, pepper and parsley. Pour in the tomatoes, tomato paste, basil and chicken stock or chicken broth and stir to combine. Place the browned chicken on top then cover with a lid. Serve with grated Parmesan cheese and fresh basil. Stir in the rice, crushed tomatoes and chicken broth and bring to a boil.

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