How to Cook Perfect Spanish style tomato and chicken baked rice

Spanish style tomato and chicken baked rice. Pour uncooked rice into prepared casserole dish. Add diced tomatoes, with juices, and chicken broth. Place chicken breasts on top of rice mixture.

Check the pot half way through and add more liquid if needed. Brown seasoned chicken pieces and diced onions and pepper in butter. In a baking dish, add rice, water, tomatoes, sauteed vegetables and browned chicken. You can cook Spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Spanish style tomato and chicken baked rice

1. Prepare 250 g of rice.
2. It's 6 of chicken thighs cut into strips.
3. You need 1 of red onion chopped.
4. Prepare 2 cloves of garlic finely chopped.
5. You need 2 of peppers roughly chopped.
6. It's 1 of carrot finely chopped.
7. It's 1 of celery stick finely chopped.
8. You need 2 of bay leaves.
9. It's 10 of sweet piquillo peppers.
10. It's 2 tsp of smoked paprika.
11. You need 1 tin of chopped tomatoes.
12. It's 250 g of passata.
13. Prepare 200 ml of chicken stock.
14. You need 1 tsp of dried oregano.
15. It's of Small handful Flat leaf parsley.
16. Prepare of Lemon wedges to serve.
17. It's 2 tbsp of olive oil.

Sprinkle with salt and chili powder. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Add chicken on top and sprinkle with a little additional salt, pepper and parsley.

Spanish style tomato and chicken baked rice step by step

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..

Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover.