Steps to Prepare Any-night-of-the-week Spanish style tomato and chicken baked rice

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Before you jump to Spanish style tomato and chicken baked rice recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Feed On Will Effect Your Health.

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For people who want to begin living a more healthy life the tips above can help you do that. The one thing that you should actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to spanish style tomato and chicken baked rice recipe. To cook spanish style tomato and chicken baked rice you need 17 ingredients and 5 steps. Here is how you cook it.

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

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

Instructions 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..

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