Spanish baked rice with chicken and vegetables Recipe
This bake is like a simplified, home-style paella that’s easy to make in the oven. The rice absorbs the flavor of the chicken, peppers and tomatoes, creating a hearty dish for a family dinner. It’s a great way to capture the feel of Spanish cuisine without standing over the pan for a long time.
An easy oven-baked dish inspired by paella, where the rice slowly absorbs the flavors of chicken, vegetables and stock, giving you a full, aromatic meal in one dish.
Chef's tips
Use a good-quality, flavorful stock, as it strongly affects the final taste of the rice. Don’t skip the resting time after baking – it helps the rice finish cooking evenly and makes serving easier.
How to serve
Serve straight from the ovenproof dish, with a fresh green salad or sliced tomatoes and cucumbers. A wedge of lemon on the side will add a nice, bright accent, similar to traditional paella.
Ingredients
- rice short-grain or risotto rice - 250 g
- boneless chicken thighs cut into large cubes - 400 g
- red bell pepper cut into strips - 1 piece
- zucchini cut into half-slices - 1 piece
- canned tomatoes chopped - 400 g
- chicken stock hot - 600 ml
- onion diced - 1 piece
- garlic finely chopped - 2 cloves
- sweet paprika powder for seasoning the chicken and rice - 1 teaspoon
- olive oil for frying - 3 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C. Prepare an ovenproof dish with a capacity of about 2 liters.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and sprinkle with half of the sweet paprika. Fry for 6–8 minutes, until the meat is browned on all sides. Transfer the chicken to the ovenproof dish.
- In the same pan, add 1 tablespoon of olive oil, the onion and the pepper. Fry for 4–5 minutes, until softened.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the rice to the pan, mix with the vegetables and fry for 2 minutes, until the grains become slightly translucent.
- Add the canned tomatoes, the remaining sweet paprika, a pinch of salt and pepper. Stir and cook for 2 minutes.
- Transfer the contents of the pan to the ovenproof dish, add the chopped zucchini and gently mix with the chicken.
- Pour over the hot stock so that the rice is covered with liquid. Cover the dish with a lid or aluminum foil.
- Place in the oven for 30 minutes. After this time, remove the cover and bake for another 10 minutes, until the top is lightly browned and the rice has absorbed most of the liquid.
- After removing from the oven, let the bake rest for 5–10 minutes so the rice can “relax” and be easier to serve.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu dodaj 1–2 łyżki wody lub bulionu, przykryj i podgrzewaj w piekarniku lub mikrofalówce, aby ryż nie był suchy.
