A flavorful and hearty dish combining tender chicken with aromatic yellow rice, baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
In a large skillet, heat the olive oil over medium heat.
Use a skillet with a wide base to evenly sauté the ingredients.
Add the chopped onion, minced garlic, and diced green pepper to the skillet. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes and bay leaf, cooking for an additional 2 minutes.
Allow the flavors to meld together by simmering briefly.
Spread the yellow rice evenly in a 9x13-inch casserole dish.
Distribute the rice evenly to ensure uniform cooking.
Pour the chicken broth over the rice, then add the sautéed vegetable mixture. Stir to combine.
Ensure the rice is fully submerged in the liquid for proper cooking.
Place the chicken pieces on top of the rice mixture, pressing them slightly into the liquid.
Position the chicken evenly for consistent cooking.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
Covering the dish helps retain moisture and cook the rice thoroughly.
Remove the foil and bake for an additional 10 minutes to allow the chicken to brown slightly.
This step enhances the presentation with a golden finish.
Serve the baked chicken and rice hot, garnished with fresh parsley if desired.
Adding a garnish of fresh herbs elevates the dish's appearance and flavor.
