Chicken Rice Bake Spanish-type Thingey

Name: Chicken Rice Bake Spanish-type Thingey
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 cups rice (medium or long grain); 2 lbs chicken parts (I use 6 chicken thighs); 2 1/2 cups chicken stock, heated to almost a simmer; 1/2 cup tomatoes, peeled,seeded,chopped; 1 tablespoon olive oil; 1 cup chopped onion; 1/2-1 cup peas; 1/2 cup chopped green pepper (optional); 1 teaspoon sweet paprika; 1/8 teaspoon powdered saffron or 10 saffron strands, crushed (optional)

Submitted by Bill Gary

"Just made it up because I was too lazy to use the pans to make 2 separate things. It actually came out well so I figured I'd post it. Hope you enjoy it!"

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 cups rice (medium or long grain)
2 lbs chicken parts (I use 6 chicken thighs)
2 ¹⁄₂ cups chicken stock, heated to almost a simmer
¹⁄₂ cup tomatoes, peeled,seeded,chopped
1 tablespoon olive oil
1 cup chopped onion
¹⁄₂ - 1 cup peas
¹⁄₂ cup chopped green pepper (optional)
1 teaspoon sweet paprika
¹⁄₈ teaspoon powdered saffron or 10 saffron strands, crushed (optional)

directions

Preheat the oven to 350.
Heat the chicken stock with the paprika and saffron.
You can do this in the microwave or on stove top, your choice.
Just get it hot, not enough to simmer, but enough that steam emits.
Place the chicken in a 9 x 13 casserole and bake for 25 minutes (This gives me time to chop everything up).
In a medium saucepan, heat the olive oil and cook the onions and peppers until the onions are either very tender or slightly browned, about 15 minutes.
Add the rice and stir to coat.
By now the 25 minutes should have passed.
Remove the chicken from the pan.
Let the pan cool for about 5 minutes, do not remove any of the fat, and don't turn the oven off!
Add the rice mixture as well as the peas, tomato, and the chicken stock mixture.
Stir once to evenly distribute.
Place the chicken gently on top of the mixture.
Cover and bake about 25 minutes.
Don't be messing with the rice before that time.
After, you can sneak a peek to make sure it's done.

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RECIPE SUBMITTED BY

Bill Gary

USA

When I was 19, I remember one day looking at a box of good ol' macaroni and cheese and I had a nerve wracking time making it, holding the box like it was a talisman, consulting it every 30 seconds. That was the same day I'd vowed I would learn to cook. Honestly, I didn't expect I'd enjoy it so much, and I try to learn as many different disciplines as I can on my own. While you will almost never see a bread or cake recipe from me (I can't seem to do them right), I hope my meager offerings please the palate...and more importantly, the stomach! Bueno Apetito!

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