Baked Chicken, Leek and Tomato Risotto
Garlic, leek and tomato risotto with chicken thighs baked in the oven for ease. Garnished with fresh basil leaves and shaved parmesan.
Ingredients
Chantal Organics Extra Virgin Olive Oil - 4 chicken thighs (bone in, skin on)
- 1 leek, sliced
- 3 garlic cloves, crushed
- 2 Tbsp Chantal Organics Tomato Paste
- 2 cups arborio rice
- 1 Litre chicken stock
- 1 can Chantal Organics Chopped Tomatoes
- To serve:
- Shaved parmesan
- Fresh basil
instructions
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Step 1.
Preheat the oven to 180°C fan bake.
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Step 2.
Heat a large casserole dish to medium-high heat. Add a drizzle of extra virgin olive oil. Season the chicken with salt and pepper and cook until browned. Remove and set aside.
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Step 3.
Sauté the leek and garlic until softened. Stir through tomato paste and cook for 2 minutes.
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Step 4.
Add rice and cook for a further minute.
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Step 5.
Pour in chicken stock and chopped tomatoes. Season with salt and pepper and stir to combine.
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Step 6.
Return the chicken back into the dish and bring to a simmer.
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Step 7.
Once simmering, cover and place in the oven to bake for 30 minutes or until the chicken has cooked through. Set aside to rest for 10 minutes.
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Step 8.
Garnish with parmesan and basil.
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Chantal Organics Products used
