One Tray Italian Chicken And Tomato Rice

Come on in we go, we're in here. Up we go with this deliciousness. Look at that. Hi everyone, welcome to Backyard Chef. I'm Rick, today we're going to do a one tray Italian and rice dinner. Okay, it's a one tray job, we took it all in, we don't do any cooking up here, it's all cooked in the oven. Nice and easy, let's crack on. So we've got a couple of tired looking peppers here, not to worry and we want a medium onion and I've got these two small ones. So we are going to slice our peppers today, not dice, we're going to slice them and as you can see they're pretty much ready for using. Now we've got a tray, we're going to chop everything up and throw it straight in there without messing around, okay. So we want to slice these peppers. Now you slice them as big or as small as you want, entirely up to you. And it's an oven cook today, you want your oven on at 220, somewhere around about there. Onions, we want to be slicing those too. Just break them up and chuck them in there. A nice little bit of colour going on there already. Now I'm using red onion, it's because it's what I have, you know. Just use any, brown onion, white onion. Now we've got a little bit of garlic which I'm going to mash up but it doesn't go in just now, it goes in after we've set this off in the oven. So we're just going to give it a mash and then it's done, put to one side. I've also got some spinach and what we're going to do is take the leaves off and we are going to ribbon up the leaves and we'll just stir it through. And what makes it Italian? Well I guess it's the peppers, the tomatoes, Italian seasoning. Because you know you could make it anything really. You could make it, you know you could make it just French if you wanted. Right I'm going to get rid of that look. And I've got some rice here look, I've already rinsed clear, okay. So that's ready to go. Our onion and peppers, a little bit of olive oil in there. We're going to do that, okay. Right our chicken, I've got quite a lot of chicken, okay. Some of these are so tiny but it was on reduced so we're having the lot. Now boning skin on chicken is the best for this. These are boneless. It was two packs, on reduced, used by. So they have to be used. I mean you can freeze them but we're going to cook them all because there's a couple of big So we are just going to, I mean you can pat it all dry if you want. We're going to put some salt on there. I'm going to put some black pepper on there and we're going to hit that up with some paprika. This is smoked paprika. We hit it up with a little bit of olive oil and then we're going to get our and give that a bit of a rubbing round. Now you can do up the other side if you want. As you can see it's a tiny chicken thigh and then this size, look at the size of this thing. So we're just going to cook the lot and everybody can eat. So while we've got a dirty hand, there's our peppers and we want that chicken on there. Perfect. I'm just going to wash my dandies. So we've got that nice little coating going on there. I'm going to put a little bit of dried oregano on actually and in between. Now hopefully it should flavour up that chicken quite nicely without burning too much. That's the problem when it's dried herbs you know. Right get that in the oven 20-25 minutes. Now while we're waiting for that to cook we can actually crack on and put our little bit of sauce together that we're going to chuck in there. Now this is tinned tomatoes, whole tomatoes as usual, and we're going to chop those up with a pair of scissors. Of course we are, that's what we always do. So we can have that in there and you can give them a little bit more if you so wish. There you go, chopped tomatoes. We can take our garlic that we've just mashed, that's in there. Got a little bit of chicken stock and hit that up with a little bit of oregano, that'll rehydrate in there. And a little bit of dried basil, a little bit of salt and some black pepper. The only other thing we want, a couple of tablespoons of tomato puree, tomato paste. There you go. You can give that a little mix up and that is all our sauce for our dish. When that goes in we're going to chuck the rice in there, it's all going to cook in there. We're going to end up a lovely tomato flavoured herby rice with those peppers, onion and our chicken. There you go. We've had some time there, we want to be getting that out. Okay, there you go, we've got that started off. Now what you've got to do is drop your oven down to 190. Now what we're going to do is lift this chicken out and put our rice and sauce in there and put the chicken back in. Okay, so we've got this going on, look. Now we want to be putting all our sauce in there. I'm going to be giving that a little stir around and we want to be taking our rice and in there and we're going to give that a little stir through, of course we are. We want that to be cooking, don't we? Right, we want that chicken back in there, skin up and now we are going to cover this with foil. Now watch you don't get burnt, because that tray will still be hot. So get that on there, be careful, it's actually cooled down quite a lot actually, to be honest. Right, we're going to bake that for about 30-35 minutes and we'll take the top off and we're going to check the rice. 30 minutes. Okay, come on, let's have a look. I'm smelling it but we're going to cook it uncovered for about 15 minutes. Let's have a look in there. Now look, we can see now the rice has started to pump up. It's started to plump up a little bit in there. Yeah, good job. 15 minutes, get it back in. Okay, we want that out of there. Put some spinach in. There we go, out with that. The hardest job about this is actually just lifting out the chicken every time. That's all it is, the rest is easy. Right, we want to lift the chicken out. Keep the skin up if you can. We're going to put it back in, skin up and it's going to finish off in there. This chicken is already cooked, I can feel it already but we need to give this a stir look. Can you see it's all come together? I'm going to put our spinach in there. There is so much flavour there because of the chicken juices and everything. Okay, don't worry, the spinach will wilt, we know it will. Chuck it in, stir it in. Honestly, it just smells incredible, it really does. Right, we're going to elevate this to a proper Italian type dish. On there, a little bit of parmesan and now the parmesan is going under the chicken. It's a sneaky way of getting a massive flavour burst on here. Right, you want your chicken back on the top of there. Mozzarella round the chicken, not on the chicken. You want to try and keep the skins so they stay crunchy and we're going to put a little bit of cheese round the bottom. So that's a nice use of that mozzarella that we had on the pizza the other day. Back in the oven, come on. And there you go. What a high-class looking dish. And there we go, an absolutely beautiful, beautiful looking dish. On there, a little bit of parsley, we get a little bit of green on. Come on, in we go. We're in here. Up we go with this deliciousness. Look at that. Oh, cheesiness. On there. I can tell you now, this has got it all. This is a full-flavoured dinner, this one. This will absolutely blow your mind. You've got all that rice in there. Look, it's absorbed all that tomato juice, chicken fat from the cooking, the peppers. You've got the spinach going through there with those peppers and onion. That is a massive amount of flavour right there. That is off the charts. And obviously, we've got our chicken. Straight through there, look. Onto our chicken. Look how moist, tender that chicken is. Look how hot it is. You've got the hint of the parmesan underneath the chicken. Oh, it's just off the charts. Absolutely banging. And then you've got that little bit of stringy mozzarella we tucked around the side. Oh, what a perfect, perfect, oh yeah, perfect dish. That is absolutely gorgeous. That is a fantastic, fantastic meal right there. There you go. It's an easy one. The hardest bit is take it out and take the chicken out. Give it a little stir or whatever. Put it back in. Put the chicken back in. We do it a couple of times. That's it. That is a fantastic tray full of goodness right there. What a dinner. Nice crispy skin on that chicken. Oh yeah. That is absolutely amazing. And that is one definitely to make. So there you go. That's our one tray Italian chicken rice. Fabulous, fabulous meal. Share with your friends. Tell them how easy it is to cook that. Superb. If you like what we're doing, big thumbs up. Subscribe to the channel. Ring that bell. Catch you in the next video. That is amazing.