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

Spanish style tomato and chicken baked rice is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Spanish style tomato and chicken baked rice is something that I’ve loved my entire life. They’re fine and they look wonderful.

Ingredients in Spanish Chicken and Rice. 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. A creamy Spanish rice pudding recipe from my mother-in-law Antonia.

To begin with this particular recipe, we must first 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. Take 250 g rice
2. Take 6 chicken thighs cut into strips
3. Make ready 1 red onion chopped
4. Make ready 2 cloves garlic finely chopped
5. Make ready 2 peppers roughly chopped
6. Make ready 1 carrot finely chopped
7. Get 1 celery stick finely chopped
8. Prepare 2 bay leaves
9. Make ready 10 sweet piquillo peppers
10. Get 2 tsp smoked paprika
11. Take 1 tin chopped tomatoes
12. Take 250 g passata
13. Get 200 ml chicken stock
14. Prepare 1 tsp dried oregano
15. Get Small handful Flat leaf parsley
16. Get Lemon wedges to serve
17. Make ready 2 tbsp olive oil

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Instructions 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.

Gluten And Dairy Free Spanish Tomato Rice Bake, Gluten And Dairy Free Spanish Tomato Rice Bake, Cheesy Tomato Rice Bake With Mince. How To Make One Pot Spanish Chicken And Rice. Brown the chicken: In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown and season generously with salt and pepper. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper.

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