Spanish Chicken Bake #cookmore
Many people may think that eating well and eating on a budget may not go hand-in-hand. It can, but only if you know how to use budget ingredients. Don't confuse inexpensive or budget ingredients with it lacking quality. You and your family can get Great Everyday Meals while sticking to a tight food budget.
Here's another chicken dinner recipe. Using chicken thighs (or bone in chicken breasts), you can take another boring chicken dinner and turn in up a notch like this recipe for Spanish Chicken Bake does.
With a can of organic Fire Roasted Tomatoes and a jar of pitted Pimento Green Olives, a little salt, pepper and paprika, you will turn a simple everyday meal into a meal that your family will be asking you for time and time again!
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- 5-6 Chicken Thighs
- 1 1/2 cups Long Grain White Rice
- 1 15 oz can of Fire Roasted Tomatoes
- 1 15 oz jar of Pitted Green Olives w/ Pimento
- Salt & Pepper
Heat a large pan with olive oil. Season the chicken breasts with salt, pepper and paprika. Brown skin side down first. Heat the oven to 425 degrees. Do not cook the chicken all the way, the purpose is just to give it a nice brown color.
In a large casserole dish, place the uncooked white rice in the bottom and place the browned chicken on top. Simply pour the can of roasted tomatoes on top of the chicken and rice. Then, pour the jar of olives, including the olive juice in with the chicken, rice and tomatoes. DO NOT ADD SALT because the olives are already salty there is no need to add more.
Bake in the oven for about 45 minutes covered or until the rice is fully cooked and serve. Then uncover and bake for another 10 minutes.
You can substitute white rice with brown rice. If so, first soak the rice for at least 30-45 minutes in water.
You can also use Barley or Quinoa as substitutions.