Spanish Baked Rice with Peppers and Chicken Recipe
This baked rice with peppers and chicken is a homemade, simplified version of Spanish rice dishes reminiscent of paella. Everything bakes together in one dish, so there’s less washing up, and the rice absorbs the flavor of the vegetables, spices, and meat. It’s a great idea for a family dinner that you can assemble in advance and simply pop into the oven.
A one-dish baked meal inspired by Spanish rice dishes, where the rice absorbs the flavors of peppers, tomatoes, and seasoned chicken. It’s easy to assemble ahead, perfect for feeding a family, and requires minimal washing up.
Chef's tips
Use a pan and baking dish that allow the rice to spread in a relatively thin, even layer – it will cook more evenly and absorb the stock better. If your oven tends to brown quickly, keep the dish covered a bit longer and uncover only for the last few minutes. Taste the stock before adding it: if it’s very salty, be more cautious with additional salt.
How to serve
Serve straight from the baking dish, sprinkled with fresh parsley or coriander if you like. Pair with a crisp green salad, tomato and cucumber salad, or a simple coleslaw. A wedge of lemon on the side for squeezing over the chicken adds a fresh, bright note.
Ingredients
- rice - 250 g
- chicken breast - 400 g
- bell pepper - 1 piece
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 3 cloves
- chicken stock - 700 ml
- tomatoes - 200 g
- olive oil - 3 tablespoons
- sweet paprika - 1.5 teaspoons
- oregano - 1 teaspoon
- salt
- black pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a 2-liter ovenproof dish with olive oil.
- Rinse the chicken breast, pat dry, and cut into medium cubes. Sprinkle with a pinch of salt, pepper, and half of the smoked paprika, mix, and set aside for a moment.
- Wash the peppers, remove the cores and seeds, and cut into strips. Peel the onion and dice finely. Peel the garlic and chop finely.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent. Add the garlic and fry for about 30 seconds more, until fragrant.
- Add the sliced peppers and fry for 4–5 minutes, stirring, until they soften slightly. Add the rice, the remaining smoked paprika, and the oregano; fry for 1–2 minutes, stirring, until the rice grains are coated with the oil and spices.
- Add the canned tomatoes and mix. Transfer the entire contents of the pan to the prepared ovenproof dish, spreading it out evenly.
- In the same pan, if needed, add 1 tablespoon of olive oil. Add the chicken pieces and fry for 3–4 minutes, until no longer raw on the outside (they don’t need to be fully cooked through). Place the chicken on top of the rice and vegetables.
- Pour the hot stock over everything and gently stir so the rice is evenly distributed, but do not completely cover the chicken. Cover the dish with a lid or aluminum foil.
- Place in the oven and bake for 25 minutes. Then remove the cover and bake for another 10–15 minutes, until the rice has absorbed most of the liquid and the top is lightly browned. Check if the rice is tender; if it is still hard, add a little hot stock or water and bake a few minutes longer.
- After removing from the oven, let the bake rest for 5–10 minutes under a light cover so the rice can “relax” and become fluffier. Taste and season with more salt and pepper if needed.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku pod przykryciem z odrobiną wody lub bulionu, aby ryż nie był suchy. Możesz też zamrozić porcje i podgrzać później w piekarniku lub mikrofalówce.
