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Baked Chicken and Risotto https://www.metro.ca/userfiles/image/recipes/poulet-cuit-au-four-et-risotto-10362.jpg PT10M PT45M PT55M
Preheat oven to 350°F (180°C).In Dutch oven, heat oil over medium heat; cook onion and bacon for 2 minutes.Add chicken; cook for 3 or 4 minutes, turning once.Add garlic, lemon rind, rosemary, and chili flakes (if using); cook for 2 minutes.Add rice; cook, stirring, for 1 minute.Stir broth with tomato paste; pour over rice.Cover and bake for 35 minutes or until rice is just tender and most of the liquid is absorbed.Stir in diced tomatoes and Parmesan cheese (if using).
6-8
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1 Tbsp. (30 mL) olive oil 1 onion, finely chopped 4 strips bacon, chopped 1 lb (454 g) boneless skinless chicken thighs 2 clove garlic, crushed 1 tsp. (5 mL) grated lemon rind 1 tsp. (5 mL) fresh rosemary, finely chopped 1/2 tsp. (2 mL) dried chili flakes (optional) 2 cups (500 ml) arborio rice 900 mL Campbell's ready to use chicken broth 2 Tbsp. (30 mL) tomato paste 1 plum tomato, seeded and diced Parmesan cheese (optional)
Baked Chicken and Risotto

Baked Chicken and Risotto

Rate this recipe
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6-8
servings
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (30 mL)
    olive oil
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  • 1
    onion, finely chopped
  • 4
    strips bacon, chopped
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    LOU'S KITCHEN PEAMEAL BACON BONELESS PORK LOIN ROLLED IN CORNMEAL

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    LOU'S KITCHEN BACK BACON BONELESS PORK LOIN

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    375 g


  • 1 lb
    (454 g)
    boneless skinless chicken thighs
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  • 2
    clove garlic, crushed
  • 1 tsp.
    (5 mL)
    grated lemon rind
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  • 1 tsp.
    (5 mL)
    fresh rosemary, finely chopped
  • 1/2 tsp.
    (2 mL)
    dried chili flakes (optional)
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  • 2 cups
    (500 ml)
    arborio rice
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  • 900 mL
    Campbell's ready to use chicken broth
  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 1
    plum tomato, seeded and diced
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  • Parmesan cheese (optional)
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In Dutch oven, heat oil over medium heat; cook onion and bacon for 2 minutes.

Add chicken; cook for 3 or 4 minutes, turning once.

Add garlic, lemon rind, rosemary, and chili flakes (if using); cook for 2 minutes.

Add rice; cook, stirring, for 1 minute.

Stir broth with tomato paste; pour over rice.

Cover and bake for 35 minutes or until rice is just tender and most of the liquid is absorbed.

Stir in diced tomatoes and Parmesan cheese (if using).

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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