Hi, I am Kate. Today, we’re going to make spanish style tomato and chicken baked rice recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spanish style tomato and chicken baked rice Recipe
Spanish style tomato and chicken baked rice is one of the most favored of current trending meals on earth. It is simple, it is quick, 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 fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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
- Take 1 red onion chopped
- Get 2 cloves garlic finely chopped
- Prepare 2 peppers roughly chopped
- Take 1 carrot finely chopped
- Prepare 1 celery stick finely chopped
- Prepare 2 bay leaves
- Make ready 10 sweet piquillo peppers
- Take 2 tsp smoked paprika
- Take 1 tin chopped tomatoes
- Get 250 g passata
- Get 200 ml chicken stock
- Prepare 1 tsp dried oregano
- Make ready Small handful Flat leaf parsley
- Prepare Lemon wedges to serve
- Make ready 2 tbsp olive oil
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.
So that’s going to wrap this up for this distinctive dish spanish style tomato and chicken baked rice recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
