Oven-Baked Spanish Chicken With Rice

READY IN: 1hr
Recipe by Kittencal@recipezazz

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

Top Review by Shelley B.

This was outstanding!!! We did one step further. Added a little bit of sour cream on top of the cheese on the chicken before serving and omg!!! Yum! Thank you so much!

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
  3. Brown on both sides then remove to a plate.
  4. Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
  5. Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
  6. Season with more seasoned salt and black pepper to taste.
  7. Transfer to a large greased baking dish or roasting pan.
  8. Top with the browned chicken pieces, then sprinkle the olives all over.
  9. Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
  10. Uncover then spoon picante sauce over the chicken.
  11. To with with shredded cheddar cheese.
  12. Return to oven to bake 3-5 minutes.

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