Hello everybody, it is Brad, welcome to our recipe site. 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. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Spanish style tomato and chicken baked rice. This is what I like to call a 'what's in the cupboard' recipe. This chicken and rice recipe is a great dinner recipe idea for mid week winter and autumn meals.
Spanish style tomato and chicken baked rice is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Spanish style tomato and chicken baked rice is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you can achieve 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
- Get 1 red onion chopped
- Take 2 cloves garlic finely chopped
- Take 2 peppers roughly chopped
- Prepare 1 carrot finely chopped
- Get 1 celery stick finely chopped
- Prepare 2 bay leaves
- Get 10 sweet piquillo peppers
- Take 2 tsp smoked paprika
- Get 1 tin chopped tomatoes
- Get 250 g passata
- Make ready 200 ml chicken stock
- Prepare 1 tsp dried oregano
- Take Small handful Flat leaf parsley
- Get Lemon wedges to serve
- Make ready 2 tbsp olive oil
Chicken, vegetables, rice and tomatoes simmer with just the right seasonings that keeps them coming back for more. 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 In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well.
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.
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. 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. A whole head of garlic (called a partridge by Valencians) is baked in the middle of the rice, so everyone can. It's easy because everything cooks in one single pot or skillet. rice - long grain white rice. vegetables - onion, garlic, red bell pepper. tomato sauce. chicken stock. seasoning - paprika, saffron, salt and pepper.
So that is going to wrap it up with this special food spanish style tomato and chicken baked rice recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
