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Oven-Baked Spanish Chicken With Rice

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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!”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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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