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The Cook Book

Spanish Chicken Bake

A popular Momma Cuisine recipe! This recipe is a Spanish-inspired recipe perfect for the busy weeknight.

Total time
82 mins

Recipe by:

Johanna M. Cook is the founder of where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at

INGREDIENTS - 4 servings
  • 4 Pieces bone-in chicken breast(s) skin-on
  • 15 Oz diced canned tomatoes
  • 15 Oz green olives
  • 4 Teaspoon paprika
  • 3 Tablespoon olive oil
  • 1 12 Cups white rice
  • 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 400 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 1 hour and 20 minutes or until the rice is fully cooked and serve!!

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