Thursday 11 July 2013

Chicken & Rice Casserole


  • 4 chicken thigh fillets, halved
  • 1 leek, white part sliced ½ cm thick, discard the rest
  • 1 tsp smoked paprika
  • ¾ cup arborio rice
  • 1 tbsp tomato paste
  • 400g can diced tomatoes
  • 1 ¼ cup chicken stock
  • 1 large zucchini, halved lengthwise & then sliced 1cm thick
  1. In a large non-stick frypan, heat small amount oil and brown chicken on both sides for 5 minutes. Transfer to a covered plate & set aside.
  2. Add a dash more oil to the pan and saute the leek until it softens.
  3. Stir in rice & stir until well coated for about 1 minute.
  4. Stir in tomato paste and cook for another minute or so.
  5. Add diced tomatoes and stock, stir thoroughly and bring to boil.
  6. Spray casserole dish with oil and transfer contents of pan to casserole dish.
  7. Stir in zucchini and distribute chicken pieces evenly on top. Cover with lid.
  8. Place casserole dish in a cold oven & set to cook for 30 minutes at 180°C.
  9. Serve with salad or veggies of your choice.

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