Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, spanish style tomato and chicken baked rice. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Whatever you call it, we've got the best Spanish Rice Recipe you can find. It tastes like it came straight from the restaurant! Add the minced garlic and sauté for a minute before adding the tomato sauce, chicken broth and spices.
Spanish style tomato and chicken baked rice is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Spanish style tomato and chicken baked rice is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You 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:
- Make ready 250 g rice
- Make ready 6 chicken thighs cut into strips
- Get 1 red onion chopped
- Get 2 cloves garlic finely chopped
- Make ready 2 peppers roughly chopped
- Get 1 carrot finely chopped
- Prepare 1 celery stick finely chopped
- Make ready 2 bay leaves
- Prepare 10 sweet piquillo peppers
- Take 2 tsp smoked paprika
- Take 1 tin chopped tomatoes
- Take 250 g passata
- Take 200 ml chicken stock
- Get 1 tsp dried oregano
- Get Small handful Flat leaf parsley
- Make ready Lemon wedges to serve
- Get 2 tbsp olive oil
This chicken and rice recipe is a great dinner recipe idea for mid week winter and autumn meals. Chicken, Tomato and Chorizo Spanish-Style Rice. This easy baked Spanish chicken dish is an easy paella dish with chorizo. Pour the rice all round the chicken and season - if you don't have a big enough pan, you can transfer everything to a roasting tin.
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.
Chicken with Spanish rice is one of our favorite recipes and one that our whole family absolutely loves. There are so many layers of flavor, from the chicken thighs to the fire roasted tomatoes and of course the addition of Spanish olives. Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. In a large baking tray drizzle remaining tablespoon of olive oil.
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