Oven Baked Chicken And Spanish Rice
Recipe: #2960
November 22, 2011
Categories: Casseroles, Chicken, Spanish, Oven Bake, Chicken Dinner, more
"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"
Ingredients
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.