Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spanish style tomato and chicken baked rice. It is one of my favorites food recipes. For mine, I will 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 popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Spanish style tomato and chicken baked rice is something that I have loved my entire life. They are nice and they look fantastic.
This Spanish-style chicken recipe with tomato sofrito sauce is a quick-and-easy meal perfect for nights when Next, boneless, skinless chicken breast is pan-fried with Spanish olive oil. Finally, you get to Serve the chicken and sofrito with Spanish-style homemade French fries or rice on the side. Whatever you call it, we've got the best Spanish Rice Recipe you can find.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 250 g rice
- Prepare 6 chicken thighs cut into strips
- Prepare 1 red onion chopped
- Take 2 cloves garlic finely chopped
- Take 2 peppers roughly chopped
- Get 1 carrot finely chopped
- Get 1 celery stick finely chopped
- Prepare 2 bay leaves
- Take 10 sweet piquillo peppers
- Make ready 2 tsp smoked paprika
- Prepare 1 tin chopped tomatoes
- Make ready 250 g passata
- Prepare 200 ml chicken stock
- Get 1 tsp dried oregano
- Take Small handful Flat leaf parsley
- Take Lemon wedges to serve
- Prepare 2 tbsp olive oil
Chicken, Tomato and Chorizo Spanish-Style Rice. 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. A recipe for a chicken thigh and tomato basil rice casserole that can feed a crowd this summer.
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 thighs bake on a bed of rice that has been flavored with diced, in-season tomatoes for a crowd-pleasing casserole that needs nothing more than a handful of chopped. For the lovers of those awesome Mediterranean flavours, this chicken dish will leave you wanting more once it explodeson your taste, so maybe triple this. In a large baking tray drizzle remaining tablespoon of olive oil. Then layer potato, onion, garlic, tomato, capsicum, oregano and lemon zest. This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted version of Claudia Roden's Baked Rice with Chickpeas and Currants from The Food of Spain.
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