Baked Chicken Rice

Name: Baked Chicken Rice
Ingredients: 2 tbsp olive oil; 1 lb boneless skinless chicken thighs, halved; 1 None leek, white part only, sliced; 1 tsp smoked paprika; 2/3 cup Arborio rice; 1 tbsp tomato paste; 1 can (15 oz) crushed tomatoes; 1 1/4 cups chicken stock; 1 large zucchini, halved lengthwise and thickly sliced; None None Salad, to serve; None None Lemon wedges, to serve

11 ingredients

6 steps

Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken thighs, halved
1 None leek, white part only, sliced
1 tsp smoked paprika
2/3 cup Arborio rice
1 tbsp tomato paste
1 can (15 oz) crushed tomatoes
1 1/4 cups chicken stock
1 large zucchini, halved lengthwise and thickly sliced
None None Salad, to serve
None None Lemon wedges, to serve

Directions

1

Preheat the oven to 350°F.
2

Heat half the oil in a large oven-proof skillet on high heat. Brown chicken on both sides for 4-5 mins. Transfer to a plate.
3

Heat remaining oil in same pan on medium heat. Saute leek and paprika for 4-5 mins, until starting to soften. Stir in rice and cook for 1 min until well coated. Stir in tomato paste and cook for 1 min more.
4

Add tomatoes and stock; bring to a boil. Season to taste. Cover and transfer to oven. Bake for 10 mins.
5

Stir zucchini into rice mixture. Place chicken on top. Cover; return to oven for 10-15 mins until rice is tender and chicken cooked through.
6

Remove from oven; let stand for 5 mins. Serve with salad and lemon wedges.