Chicken Rice Bake Spanish-type Thingey |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Just made it up because I was too lazy to use the pans to make 2 separate things. It actually came out well so I figured I'd post it. Hope you enjoy it! Ingredients:
2 cups rice (medium or long grain) |
2 lbs chicken parts (i use 6 chicken thighs) |
2 1/2 cups chicken stock, heated to almost a simmer |
1/2 cup tomato, peeled,seeded,chopped |
1 tablespoon olive oil |
1 cup chopped onion |
1/2-1 cup peas |
1/2 cup chopped green pepper (optional) |
1 teaspoon sweet paprika |
1/8 teaspoon powdered saffron or 10 saffron strands, crushed (optional) |
Directions:
1. Preheat the oven to 350.
2. Heat the chicken stock with the paprika and saffron.
3. You can do this in the microwave or on stove top, your choice.
4. Just get it hot, not enough to simmer, but enough that steam emits.
5. Place the chicken in a 9 x 13 casserole and bake for 25 minutes (This gives me time to chop everything up).
6. In a medium saucepan, heat the olive oil and cook the onions and peppers until the onions are either very tender or slightly browned, about 15 minutes.
7. Add the rice and stir to coat.
8. By now the 25 minutes should have passed.
9. Remove the chicken from the pan.
10. Let the pan cool for about 5 minutes, do not remove any of the fat, and don't turn the oven off!
11. Add the rice mixture as well as the peas, tomato, and the chicken stock mixture.
12. Stir once to evenly distribute.
13. Place the chicken gently on top of the mixture.
14. Cover and bake about 25 minutes.
15. Don't be messing with the rice before that time.
16. After, you can sneak a peek to make sure it's done.
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