Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spanish style tomato and chicken baked rice. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Spanish style tomato and chicken baked rice is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spanish style tomato and chicken baked rice is something which I’ve loved my whole life. They are nice and they look wonderful.
Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Stir chicken stock and tomato sauce into rice mixture.
To get started with this recipe, we must 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:
- Prepare 250 g rice
- Make ready 6 chicken thighs cut into strips
- Prepare 1 red onion chopped
- Prepare 2 cloves garlic finely chopped
- Take 2 peppers roughly chopped
- Take 1 carrot finely chopped
- Take 1 celery stick finely chopped
- Make ready 2 bay leaves
- Get 10 sweet piquillo peppers
- Make ready 2 tsp smoked paprika
- Prepare 1 tin chopped tomatoes
- Prepare 250 g passata
- Make ready 200 ml chicken stock
- Make ready 1 tsp dried oregano
- Take Small handful Flat leaf parsley
- Take Lemon wedges to serve
- Prepare 2 tbsp olive oil
This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss! One Pot Spanish Chicken and Rice. While this dish may take a little longer to cook it's really easy and quick to put together, most of the time spent making the dish is just waiting.
Steps 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.
The terms "Spanish rice" and "Mexican Rice" are often used interchangeably and include some combination of tomatoes, onion, chicken bouillon (consomé), and other spices. True "Spanish" rice (like paella) from Spain would include saffron, but we'll put aside the semantics for this delicious dish. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish. Made with simple and flavorful ingredients, and ready in under an hour. White rice simmered in Mexican-style tomatoes, onions, and jalapeno peppers.
So that is going to wrap it up for this exceptional food spanish style tomato and chicken baked rice recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
