Oven Baked Chicken And Spanish Rice

25m
Prep Time
40m
Cook Time
1h 5m
Ready In

Recipe: #2960

November 22, 2011



"I have only made this using converted white rice I can't promise good results using any other kind of rice, if you are not a love of spicy you can omit the jalapeno. This recipe was tested using bone-in, skin-on chicken thighs, the oven ooking time is for skillet browned chicken if you do not brown first you may need to adjust the oven baking time"

Original is 4 servings

Nutritional

  • Serving Size: 1 (492.5 g)
  • Calories 742.2
  • Total Fat - 26.4 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 150.4 mg
  • Sodium - 3705 mg
  • Total Carbohydrate - 68.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 8.1 g
  • Protein - 56 g
  • Calcium - 323.1 mg
  • Iron - 7.9 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F (bottom oven rack). Grease a large casserole dish.

Step 2

Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet). Season the chicken with seasoned salt and black pepper then add to the skillet and brown on both sides then remove to a plate.

Step 3

Add in the onions, bell pepper, jalapeno pepper; saute until soft (about 3-4 minutes). Add in garlic and chili flakes; cook for 2 minutes. Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil. Season with more seasoned salt and black pepper to taste. Transfer to baking dish or roasting pan

Step 4

Top with the browned chicken pieces, then sprinkle the olives all over. Bake covered for about 30-40 minutes or until the rice is tender. Uncover then spoon picante sauce over the chicken. Top with with shredded cheddar cheese. Return to oven to bake 3-5 minutes.

Tips


No special items needed.

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