One Pan Chicken and Spanish Rice Bake

One Pan Chicken and Spanish Rice Bake

Ingredients

For the Chicken:

  • 1/2 cup flour
  • 2 tsp. salt
  • 1 tsp. each: pepper, paprika, garlic powder
  • 3 chicken leg-thigh quarters, or 6 - 8 separate legs and or thighs (bone-in / skin-on)*
  • 1 Tbl. olive oil
  • 1 1/2 Tbl. butter

For Rice:

  • 4 Tbl. butter (1/2 stick)
  • 1 cup rice
  • 1 onion, chopped
  • 1 rib celery, sliced
  • 2 cups water
  • 2 tsp. Better Than Bouillon Chicken Base
  • 1 (14.5 oz.) can Hunt's Diced Tomatoes with Roasted Garlic
  • 1 (8 oz.) can tomato sauce or 1 can tomato soup, either work fine
  • 1 (4.5 oz.) can diced green chiles
  • 1 Tb. chili powder
  • 1 1/2 tsp. cumin
  • 2 cloves garlic, minced
  • 1/2 tsp. coarse ground black pepper
  • 3 strips crisp cooked bacon, torn into small pieces

Optional Garnish:

  • queso blanco, chihuahua or queso fresco cheese, crumbled
  • chopped fresh celery leaves, (or parsley or cilantro leaves)

Instructions

  • Preheat oven to 350º F.
  • In doubled brown paper lunch sacks, add flour, salt, pepper, paprika and garlic powder, twist top to close, and shake well to mix. Add chicken pieces, one at a time, twist top of bag closed, and shake well to coat. Place piece onto a plate to rest. (Repeat with rest). Pop into fridge to chill and "set". *You can re-shake them after chilling, and immediately before frying, if desired with any flour mixture you may have leftover for a slightly thicker coating, shaking off excess. But a nice light coating is all you really need for this.
  • Add olive oil and butter to cast iron skillet (or heavy bottomed frying pan that is oven safe and preferably has a tight fitting lid), and melt over medium heat.
  • When hot, add chicken pieces pretty side-down and fry for about 2 minutes, Turn pieces and fry bottoms for another two minutes or until each side is a nice golden color. Remove pieces to a plate. Do this in several batches so as not to over crowd your pan.
  • Remove pan from heat and wipe out bottom of pan a little to remove darkened butter and oil if you need to.
  • Continuing over medium heat, add 4 Tbl. butter, rice, chopped onion and celery, and sauté for 5 - 8 minutes until veggies are tender rice is golden browned.
  • Add rest of ingredients, and stir well to mix, scraping bottom of pan. Place chicken pieces on top, cover with lid (or seal with foil if your pan doesn't have a lid) , and sprinkle with a little extra pepper and a tsp. of dried parsley if you'd like. Then pop into preheated oven to bake for 1 hour.
  • Remove from oven, and garnish top if desired, and serve right from the pan. Delicious with a tossed salad and warm crusty rolls. Enjoy!

    • Notes

    *You can also use (bone-in skin-on) cut up chicken pieces. As many as will fit comfortably on the top of your pan.
    **Leftover is rice can be used as a side dish for anything Mexican you'd like to fix the next night such as tacos, burritos or enchiladas! (Also freezes well). Or even make breakfast burritos as I did above in my blog!