Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, spanish style tomato and chicken baked rice. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This Spanish-style chicken recipe with tomato sofrito sauce is a quick-and-easy meal perfect for nights when you don't have a lot of time to cook. Serve the chicken and sofrito with Spanish-style homemade French fries or rice on the side. 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.

Spanish style tomato and chicken baked rice is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Spanish style tomato and chicken baked rice is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Spanish style tomato and chicken baked rice:

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

This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. We opted for garlic powder for ease, but if you're looking for a more pronounced garlic flavor, you can absolutely sub in fresh garlic instead. In a large baking tray drizzle remaining tablespoon of olive oil. Then layer potato, onion, garlic, tomato, capsicum, oregano and lemon zest.

Steps to make Spanish style tomato and chicken baked rice:

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.

This easy baked Spanish chicken dish is an easy paella dish with chorizo. 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. Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc.

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