Baked Herby Chicken
with Green Bean and Tomato Risotto
Warming, delicious, and simple enough to rustle up for a midweek dinner, this velvety risotto with baked herby chicken is Italian comfort food on its best form. With minimal hands on cooking time, this recipe will prove that making a risotto doesnʼt have to be difficult! A great tip for making a speedy risotto is to leave your stock on a low heat whilst you add it to the rice. The hotter the stock, the quicker it will be absorbed by the rice. It sounds simple but it works!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
½
White Wine Vinegar
1
Chicken Stock Powder
50
Peas
1
Medium Tomato
5
Flat Leaf Parsley
½
Onion
15
Tomato Puree
1
Garlic Clove
3
British Chicken Thighs
1
Dried Oregano
½
Lemon
40
Grated Hard Italian Style Cheese
Not included in your delivery
750
Water for the Risotto
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and chop the onion into ½cm pieces. Peel and grate the garlic (or use a garlic press). Chop the vine tomato into 1cm chunks. Roughly chop the parsley (stalks and all). Remove the ends from the green beans and chop into thirds.
Put the chicken on a foil-lined baking tray. Drizzle on some oil, grate over the lemon zest and sprinkle on the dried oregano. Season with salt and pepper. Squeeze over some lemon juice and rub in the flavours. TIP:Remember to wash your hands after handling raw meat! Leave to one side. Put a large saucepan of water (see ingredients for amount) on to boil. Add the stock pot and stir to dissolve. Once boiling, turn the heat to low
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat and add the onion. Stir and cook until soft, 5 mins, then add the garlic and the tomato purée. Mix well and cook for 1 minute more, then add the arborio rice and stir to coat in the garlicky oil. Add the white wine vinegar and allow it to evaporate.
Bake the chicken on the top shelf of your oven to for 20-25 mins. TIP:The chicken is cooked when it is no longer pink in the middle.Halfway through cooking, sprinkle half of the hard Italian cheese over the chicken and pop back in the oven. Once cooked through, remove from the oven and cover with foil while you finish the risotto
In the meantime, add the tomato chunks and a ladle of stock to the rice. Stir continually until the stock has been absorbed by the rice. Continue this process until the rice is cooked, around 20-25 mins. Add the green beans to the pan for the last 5 mins of cooking. TIP:Taste your rice, add a splash more water and cook for a few more mins if it is still a bit firm.
Once the rice is ready, stir through the remaining hard Italian cheese and a squeeze of lemon juice. Stir in some butter if you have some. Finish with half the parsley and season with salt, pepper and lemon juice to taste. Cut each chicken thigh into six slices. Spoon the risotto into bowls, lay the chicken on top and sprinkle over the remaining parsley. Enjoy!
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