How to Make Delicious Spanish style tomato and chicken baked rice

Spanish style tomato and chicken baked rice. This recipe for baked chicken thighs with potatoes delivers exciting flavours of Spain without an expensive plane ticket! Not to mention it's all cooked in After such a magical time I absolutely had to bring some of the Spanish goodness into our and your everyday life! Chicken with Spanish rice is one of our favorite recipes and one that our whole family absolutely loves.

From mild curries to spicy curries, vegetarian curries, beef curries, chicken curries and more, there are recipes to suit everyone for a quick family. When rice is brown, add water, tomato sauce, salt, garlic, cumin. This Spanish-style chicken recipe with tomato sofrito sauce is a quick-and-easy meal perfect for nights Cook the Chicken. You can cook Spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spanish style tomato and chicken baked rice

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

While the tomato sauce mixture is cooking, pour the other half of the olive oil Serve with rice or potatoes to sop up the delicious sauce. Simmer seasoned chicken breast pieces, veggies, and rice together in a tomato and wine-based sauce for a flavorful and low-fat one-dish Use quick rice or cook it separately. I love tomatoey style food so the flavor was good to me. This easy baked Spanish chicken dish is an easy paella dish with chorizo.

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..

Pour the rice all round the chicken and season - if you don't have a big enough pan, you can transfer everything to a roasting tin. 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. This Spanish chicken and rice is amazing. It's an extremely aromatic dish with an assortment of Spanish spices to excite your senses.