How to Prepare Delicious Spanish style tomato and chicken baked rice

Spanish style tomato and chicken baked rice. Whatever you call it, we've got the best Spanish Rice Recipe you can find. It tastes like it came straight from the restaurant! Add the minced garlic and sauté for a minute before adding the tomato sauce, chicken broth and spices.

Our easy one-dish pork chop bake is flavored with a Spanish-style tomato sauce. The chops are baked with rice and the delicious sauce. Just layer the ingredients in the baking dish and pop it in the oven. You can cook Spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spanish style tomato and chicken baked rice

1. Prepare 250 g of rice.
2. Prepare 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. Prepare 1 of celery stick finely chopped.
8. Prepare 2 of bay leaves.
9. Prepare 10 of sweet piquillo peppers.
10. Prepare 2 tsp of smoked paprika.
11. You need 1 tin of chopped tomatoes.
12. Prepare 250 g of passata.
13. You need 200 ml of chicken stock.
14. You need 1 tsp of dried oregano.
15. It's of Small handful Flat leaf parsley.
16. It's of Lemon wedges to serve.
17. You need 2 tbsp of olive oil.

For extra depth of flavor, brown the pork chops in a little oil in a skillet before placing them in. 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. A chicken tray bake recipe full of sunshine flavours.

Spanish style tomato and chicken baked rice instructions

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..

If you'd prefer not to use sherry, substitute with chicken stock instead. We earn a commission for products purchased through some links in this article. The flavors in this Spanish chicken and rice are still the biggest draw for me. First, the chicken is covered in a simple spice rub that includes smoked paprika and a hint of cayenne pepper. Onions, green peppers, tomatoes, broth and rice go into the same pan with the browned chicken and Chorizo.