Recipe

Baked chicken rice

Oct 31, 2011 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Baked chicken rice
  • 2 tablespoon olive oil
  • 500 gram halved chicken thigh fillets
  • 1 leek, white part sliced
  • 1 teaspoon smoked paprika
  • 2/3 cup arborio rice
  • 1 tablespoon tomato paste
  • 400 gram can crushed tomatoes
  • 1 1/4 cup chicken stock
  • 1 large zucchini, halved lengthwise, thickly sliced
  • salad, to serve
  • lemon wedges, to serve

Method

Baked chicken rice
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large oven-proof frying pan, heat half oil on high. Brown chicken on both sides for 4-5 minutes. Transfer to a plate.
  • 3
    Heat remaining oil in same pan on medium. Sauté leek and paprika for 4-5 minutes, until starting to soften. Stir in rice and cook for 1 minute until well coated. Stir in paste, cook for 1 minute more.
  • 4
    Add tomatoes and stock, bring to boil. Season to taste. Cover and transfer to oven. Bake for 10 minutes.
  • 5
    Stir zucchini through rice mixture. Place chicken on top. Cover, return to oven for 10-15 minutes until rice is tender and chicken cooked through.
  • 6
    Remove from oven, set aside for 5 minutes. Serve with salad and lemon wedges.

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