Name: Baked chicken rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food