Chicken Rice Bake Spanish-type Thingey

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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 tomato, 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)

Recipe

• 1 preheat the oven to 350.
• 2 heat the chicken stock with the paprika and saffron.
• 3 you can do this in the microwave or on stove top, your choice.
• 4 just get it hot, not enough to simmer, but enough that steam emits.
• 5 place the chicken in a 9 x 13 casserole and bake for 25 minutes (this gives me time to chop everything up).
• 6 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.
• 7 add the rice and stir to coat.
• 8 by now the 25 minutes should have passed.
• 9 remove the chicken from the pan.
• 10 let the pan cool for about 5 minutes, do not remove any of the fat, and don't turn the oven off!
• 11 add the rice mixture as well as the peas, tomato, and the chicken stock mixture.
• 12 stir once to evenly distribute.
• 13 place the chicken gently on top of the mixture.
• 14 cover and bake about 25 minutes.
• 15 don't be messing with the rice before that time.
• 16 after, you can sneak a peek to make sure it's done.