This chicken and rice casserole recipe is a personal variation of the spanish oven rice dish.
Its simplicity is charming because it is so easy to cook, it has so natural ingredients and, besides, you could feed a crowd.
To cook the rice in the oven allows the rice to receive the heat more evenly than on the stove so the results are slightly different.
The ratio liquid/rice is always the same: 1 part of rice - 2 parts and a half of liquid. Less technical: double plus tip.
- 1 casserole (not too high)
- 1 stove pan for stirfrying
- 1 wooden spoon
Pre-heat the oven 375ºF
Drop the olive oil into the pan and heat it (medium heat).
Chop the onion and garlic and add them in. Add a pinch of salt and stir.
Add, season the chicken with grinded pepper and salt and fry the chicken pieces for 2 minutes.
Put the rest of the ingredients in: the green and red peppers, the mushrooms and the peas.
Season it with salt and grinded pepper and stir a couple of times.
Add the rice, the paprika and the tomato sauce, mix and let it all cook for 30 seconds stiring once in a while.
Now put all it into an oven casserole and add the parsley and the broth. (Optional: add the saffron and a pinch of colorant)
Let it cook in the oven for about 20-25 minutes. Give it a look once in a while and add some hot water or broth if you notice it is getting a bit dry.
Check if the rice is soft. If it is not, leave it in the oven of a couple of minutes more. If it is, let the rice rest for 5 minutes before seerving.
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