Spanish style tomato and chicken baked rice
This is what I like to call a ‘what’s in the cupboard’ recipe. I’m adding it to my dinner party themed #mycookbook because it’s perfect for a quick impromptu dinner party. Served with a big green salad and a crisp glass of white wine.
Spanish style tomato and chicken baked rice
This is what I like to call a ‘what’s in the cupboard’ recipe. I’m adding it to my dinner party themed #mycookbook because it’s perfect for a quick impromptu dinner party. Served with a big green salad and a crisp glass of white wine.
Open in Cookpad AppSteps
- 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.
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