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.
Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. This Spanish-style chicken recipe with tomato sofrito sauce is a quick-and-easy meal perfect for nights when Next, boneless, skinless chicken breast is pan-fried with Spanish olive oil. Finally, you get to Serve the chicken and sofrito with Spanish-style homemade French fries or rice on the side. You can have Spanish style tomato and chicken baked rice using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Spanish style tomato and chicken baked rice
- You need 250 g of rice.
- It's 6 of chicken thighs cut into strips.
- It's 1 of red onion chopped.
- It's 2 cloves of garlic finely chopped.
- It's 2 of peppers roughly chopped.
- It's 1 of carrot finely chopped.
- It's 1 of celery stick finely chopped.
- Prepare 2 of bay leaves.
- Prepare 10 of sweet piquillo peppers.
- You need 2 tsp of smoked paprika.
- Prepare 1 tin of chopped tomatoes.
- Prepare 250 g of passata.
- Prepare 200 ml of chicken stock.
- It's 1 tsp of dried oregano.
- Prepare of Small handful Flat leaf parsley.
- Prepare of Lemon wedges to serve.
- It's 2 tbsp of olive oil.
Chicken with Spanish rice is one of our favorite recipes and one that our whole family absolutely loves. There are so many layers of flavor, from the chicken thighs to the fire roasted tomatoes and of course the addition of Spanish olives. This chicken and rice recipe is a great dinner recipe idea for mid week winter and autumn meals. Chicken, Tomato and Chorizo Spanish-Style Rice.
Spanish style tomato and chicken baked rice instructions
- 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..
A recipe for a chicken thigh and tomato basil rice casserole that can feed a crowd this summer. Chicken thighs bake on a bed of rice that has been flavored with diced, in-season tomatoes for a crowd-pleasing casserole that needs nothing more than a handful of chopped. For the lovers of those awesome Mediterranean flavours, this chicken dish will leave you wanting more once it explodeson your taste, so maybe triple this. 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.