Baked rice with chicken and Vegetable Recipes, traditional and very easy recipe
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Total: 55 min Diners: 4
Rice with chicken is one of those classic mixtures that are never missing in any type of gastronomy, as it is not something we eat only in Spain. Whether it is fried, in a mellow Asturian version as is the rice with pitu, in paella or as is this baked rice, it never fails if it is prepared well. The bad thing is that it is very easy to fall into the error that the chicken is dry, the rice has little flavor or that the grain is overcooked.
How afraid people are of rice and it is only misunderstanding! This time, the version also includes some Vegetable Recipes such as garlic or cauliflower that add juiciness to the whole and also a refreshing touch that I always recommend; incorporate Vegetable Recipes, you will always win.
If you want to cook rice in the oven, something essential is always to check that the container where you are doing it fits in it. It sounds silly, but it can happen that we do not check and then does not fit and we have a technical problem difficult to solve. The only solution would be to make it as paella is made in Spain: on the fire.
And no, we are not talking about a paella, we are talking about a hybrid whose cooking and quantities in the recipe change, and it is important to take this into account. Of course, something vital is that you use a good broth, with power and flavor, because it will give you the necessary substance for the grain to be tasty.
I recommend using, for example, a stew broth or a broth of roasted chicken carcasses, which will give a lot of flavor to the chicken itself. The Vegetable Recipes, of course, you can change them at your whim, here would also be great a little carrot or even a few pieces of bell pepper or the remains of some cooked chickpeas as is done with the more traditional recipe for baked rice, with the remains of the stew.
How to make baked chicken rice
Ingredients
. Chicken breast, 1 pc Garlic cloves, 2 pc Shallot, 2 pc Garlic, 2 pc Garlic cloves, 2 pc Shallot, 2 pc Garlic, 2 pc Garlic, 2 pc Garlic cloves, 2 pc Shallot, 2 pc Garlic, 4 pc Saffron, 10 threads Fried tomato, 2 tablespoons PImentón dulce de La Vera, 1 teaspoon Cauliflower, 1/4 pc Rice, 200 g Chicken or vegetable stock, 650 ml Salt, c/s Potato, 1 pc Cherry tomato, 8 pc Extra virgin olive oil, 90 ml
Step 1
The first thing we will do is cut the chicken into bite-sized cubes and sauté them in the paella pan over high heat with a little oil so that they brown quickly, we will salt and pepper them beforehand. When they begin to be golden brown, remove them to a plate and lower the heat.
Step 2
Wash the potato and slice it finely. Chop the cherry tomatoes into halves as well.
Step 3
Add more oil and prepare the sofrito with the finely chopped garlic and the shallot, it is important to stir it well so that it does not burn because it can happen very easily. When it is well poached it will also be time to add the garlic, chopped and peeled and if necessary.
Step 4
Then add the saffron threads, followed by the paprika and the fried tomato and mix well for a minute, over medium heat. Stirring it all over the paella.
Step 5
Add the cauliflower cut into small florets, ideally more or less bite size too. Stir lightly. Add the chicken back in.
Step 6
Incorporate the rest of the oil and also the rice and stir over a high heat for 30 seconds, add the salt and mix well.
Step 7
Water with the broth, which must be very hot, and stir all the rice in the paella pan to spread it and make it homogeneous. Taste the broth and also correct the salt level. Let it boil for 1 minute over high heat.
Step 8
Dispose the potato slices and cherry tomatoes spread throughout the paella and place it in the oven preheated to 200ºC for 17 minutes. If we see that it needs it we can put the grill at the last moment so that it browns a little more on top, if we like this way. Let stand, covered with a cloth, a couple of minutes and serve immediately.
