Chicken and rice bake (cuajadera de pollo)

Ingredients

• 4 chicken breasts, cut into pieces
• 2 cups rice
• 4 cups chicken stock
• 1 can peas
• 1 can sweet corn
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 large onion, diced
• 2 garlic cloves, chopped
• 1/2 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Olive oil
• Salt and ground black pepper

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Heat a little olive oil in a large ovenproof pan over medium-high heat and brown the chicken pieces on both sides. Set aside.
3. In the same pan, add the onion and garlic and cook until golden.
4. Add the peppers and cook for a few minutes until soft.
5. Add the tomato sauce, cumin and oregano and mix well.
6. Add the peas, sweet corn and rice and mix well.
7. Add the chicken stock and stir again.
8. Place the chicken pieces on top of the rice and vegetables.
9. Cover the pan with aluminum foil and bake for 30–40 minutes, until the rice is cooked and the chicken is tender.
10. Serve the chicken and rice bake hot.