🍽️ Spanish-style Chicken Rice Casserole

Name: Spanish-style Chicken Rice Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 onions; 3 garlic cloves; 1.2 kg chicken (ready for cooking, 1 chicken); 2 tbsp olive oil; salt; pepper; 2 tbsp Spanish paprika powder or 1 tbsp each paprika powder (sweet and hot); 200 g whole grain rice; 175 ml dry white wine; 425 g canned tomatoes (drained weight); 450 ml Mediterranean vegetable broth; 1 bay leaf; 75 g green olives (pitted); 1 bunch cilantro (or flat-leaf parsley)

766 kcal · 30 min · 4 servings

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Ingredients

1 large red bell pepper
2 onions
3 garlic cloves
1.2 kg chicken (ready for cooking, 1 chicken)
2 tbsp olive oil
salt
pepper
2 tbsp Spanish paprika powder or 1 tbsp each paprika powder (sweet and hot)
200 g whole grain rice
175 ml dry white wine
425 g canned tomatoes (drained weight)
450 ml Mediterranean vegetable broth
1 bay leaf
75 g green olives (pitted)
1 bunch cilantro (or flat-leaf parsley)

Instructions

1. Wash the bell pepper and cut it into quarters. Remove the seeds. Peel the onions. Cut the bell pepper and onions into approx. 1 cm cubes. Peel the garlic cloves and chop them finely.
2. Rinse the chicken and pat it dry with kitchen paper. Cut the chicken into 8 equal pieces using a large knife.
3. Heat the oil in a casserole dish. Season the chicken pieces with salt and pepper. Fry the pieces in batches in the hot fat until golden brown on all sides. Remove them and place them on a plate.
4. Pour off the frying fat from the casserole until only approx. 1 tablespoon remains. Sauté the bell pepper cubes, onions, and garlic in the remaining fat over medium heat for 2-3 minutes. Season with salt and pepper.
5. Add the paprika powder and rice. Sauté everything briefly while stirring. Pour in the white wine (deglaze) and let the mixture boil for 2 minutes.
6. Add the tomatoes with their juice, the vegetable broth, and the bay leaf to the rice. Let the mixture come to a boil once.
7. Return the chicken pieces to the pot. Let everything come to a boil again briefly. Cover the casserole with aluminum foil or a matching lid. Cook the dish in the preheated oven at 180 °C (convection: 160 °C, gas: setting 2-3) on the lowest rack for 50-60 minutes.
8. Chop the olives roughly. Wash the coriander or parsley. Shake them dry. Pluck off the leaves and chop them.
9. After the cooking time, mix the olives into the rice. Season with salt and pepper. Sprinkle the dish with the chopped coriander or parsley. Let it rest for approx. 5 minutes in the turned-off oven.

Nutrition per serving

kcal: 766
Protein: 68 g · Fett/Fat: 34 g · Carbs: 42 g