Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spanish style tomato and chicken baked rice. One of my favorites. For mine, I am going to make it a little bit unique. 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 appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Spanish style tomato and chicken baked rice is something that I have loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Spanish style tomato and chicken baked rice:
- Make ready 250 g rice
- Take 6 chicken thighs cut into strips
- Get 1 red onion chopped
- Get 2 cloves garlic finely chopped
- Take 2 peppers roughly chopped
- Take 1 carrot finely chopped
- Prepare 1 celery stick finely chopped
- Make ready 2 bay leaves
- Make ready 10 sweet piquillo peppers
- Make ready 2 tsp smoked paprika
- Get 1 tin chopped tomatoes
- Take 250 g passata
- Prepare 200 ml chicken stock
- Prepare 1 tsp dried oregano
- Make ready Small handful Flat leaf parsley
- Take Lemon wedges to serve
- Get 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.
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