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The ingredients needed to prepare Spanish style tomato and chicken baked rice:
- You need 250 g rice
- Take 6 chicken thighs cut into strips
- Get 1 red onion chopped
- Get 2 cloves garlic finely chopped
- Take 2 peppers roughly chopped
- Provide 1 carrot finely chopped
- Provide 1 celery stick finely chopped
- Provide 2 bay leaves
- Provide 10 sweet piquillo peppers
- Prepare 2 tsp smoked paprika
- Take 1 tin chopped tomatoes
- Get 250 g passata
- Provide 200 ml chicken stock
- Use 1 tsp dried oregano
- Use Small handful Flat leaf parsley
- You need Lemon wedges to serve
- Provide 2 tbsp olive oil
Instructions to make Spanish style tomato and chicken baked rice:
- 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.
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