Saffron-infused Spanish Chicken and Rice Bake 🍗🍚

Chicken Rice Bake Spanish-type Thingey 🍗🍚

Overview:

This Chicken Rice Bake Spanish-type Thingey is a delightful creation born out of convenience and laziness, yet surprisingly delicious! Combining the savory flavors of chicken, rice, and Spanish-inspired ingredients, it’s perfect for a cozy weeknight dinner or a potluck gathering. Let’s dive into the recipe and make your taste buds dance with joy!

Ingredients:

• 2 cups rice
• 2 chicken parts (your choice)
• 2 1/2 cups tomatoes, diced
• 1/2 cup olive oil
• 1 onion, finely chopped
• 1 cup peas
• 1 green pepper, diced
• 1/2 – 1 teaspoon sweet paprika
• 1/2 teaspoon powdered saffron
• 1/8 teaspoon saffron strands

Nutritional Information (Per Serving):

• Calories: 952.7
• Fat: 33.2g
• Saturated Fat: 8.7g
• Cholesterol: 180.7mg
• Sodium: 382.9mg
• Carbohydrates: 91g
• Fiber: 3.5g
• Sugar: 5.9g
• Protein: 66.6g

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). 🌡️

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2. Prepare Chicken Stock Mixture: In a saucepan, heat the chicken stock along with the sweet paprika and powdered saffron until hot. You can do this either in the microwave or on the stovetop. Make sure it’s hot enough to emit steam but not simmering.

3. Bake the Chicken: Place the chicken parts in a 9×13-inch casserole dish and bake them in the preheated oven for 25 minutes. This gives you time to prepare the remaining ingredients.

4. Cook Onion and Peppers: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and diced green peppers, and cook until the onions are tender or slightly browned, approximately 15 minutes.

5. Add Rice: Once the onions and peppers are cooked, add the rice to the saucepan and stir to coat it evenly with the oil.

6. Remove Chicken: After 25 minutes, remove the partially cooked chicken from the casserole dish and set it aside. Leave the fat in the dish and keep the oven on.

7. Combine Ingredients: Allow the casserole dish to cool for about 5 minutes. Then, add the rice mixture, peas, diced tomatoes, and the hot chicken stock mixture to the dish. Stir once to evenly distribute the ingredients.

8. Layer Chicken: Gently place the partially cooked chicken pieces on top of the rice mixture in the casserole dish.

9. Cover and Bake: Cover the dish with aluminum foil and bake it in the oven for approximately 25 minutes. Resist the urge to disturb the rice during this time.

10. Check Doneness: After 25 minutes, remove the foil and check if the rice is fully cooked and the chicken is tender. If necessary, bake for a few more minutes until done.

11. Serve and Enjoy: Once everything is cooked to perfection, remove the dish from the oven and let it cool for a few minutes. Then, serve your Chicken Rice Bake Spanish-type Thingey hot and enjoy the delicious flavors! 🎉🍽️

Tips:

• You can customize this dish by adding your favorite spices or vegetables.
• For a richer flavor, use homemade chicken stock.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Chicken Rice Bake Spanish-type Thingey is a fantastic fusion of flavors that will satisfy your cravings with minimal effort. Whether you’re cooking for a busy weeknight or entertaining guests, this dish is sure to impress. Give it a try and savor the deliciousness!