Oven Baked Tomato and Chicken Risotto

Chicken Risotto  (1).JPG

 I cook a lot with chicken followed closely by mince.  Both are versatile and can become a Mexican or Thai or Italian meal  without too much effort.
I found this chicken recipe on the back of the tetra pack of chicken stock, also another important staple in my kitchen.  The bonus is that not only is it a one pot recipe but also that once the preliminary preparations are made it is then baked in the oven.  Remember for many of the supermarket products we buy, you can find recipes on their websites.

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

100 g bacon rashers, thinly slice

500 g chicken thighs, thinly sliced

2 garlic cloves, crushed

1 teaspoon lemon zest finely grated

1 tablespoon rosemary finely chopped

2 cups Arborio rice

2 tablespoons tomato paste

4 cups chicken stock

Finely grated parmesan, to serve

 

Method

Preheat oven to 180C.

Heat the oil in a large flameproof ovenproof dish over medium heat.

Cool the onion and bacon in olive oil until golden brown about 2 minutes.

Add the chicken and cook, stirring for 3 – 4 minutes or until golden.

Add garlic, lemon zest and rosemary and cook for a further 2 minutes.

Add the rice and cook, stirring for 1 minute to coat the grains.

Mix the tomato paste and stock n a jug and pour over rice.  Stir.

Bake covered for 35 minutes or until rice is just tender and the liquid has almost been absorbed.

Stir through parmesan. Serve.

 

 

 

 

One response

  1. I love how chicken thighs stay moist (although I don’t really like that word!). My kidlets would enjoy this.