Oven-Baked Spanish Chicken With Rice |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish! Ingredients:
1 whole chicken (cut into pieces, or use chicken breasts) |
seasoning salt |
black pepper |
4 -6 tablespoons oil |
2 medium onions, chopped |
1 green bell pepper, seeded and chopped |
1 -2 jalapeno pepper, seeded and finely chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 -2 teaspoon dried chili pepper flakes (optional or to taste) |
2 (14 ounce) cans diced tomatoes, undrained |
2 cups chicken broth |
1 tablespoon chicken bouillon powder (optional) |
1 1/2 cups uncooked converted white rice |
1 tablespoon chili powder |
1 pinch cinnamon |
2 -4 teaspoons cumin |
1/2 cup sliced green olives |
1 cup pace picante sauce |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Heat oil in a large skillet over medium-high heat.
2. Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
3. Brown on both sides then remove to a plate.
4. Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
5. Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
6. Season with more seasoned salt and black pepper to taste.
7. Transfer to a large greased baking dish or roasting pan.
8. Top with the browned chicken pieces, then sprinkle the olives all over.
9. Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
10. Uncover then spoon picante sauce over the chicken.
11. To with with shredded cheddar cheese.
12. Return to oven to bake 3-5 minutes.
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