Broccolini Cheddar Chicken Rice Bake

4
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (660.3 g)
  • Calories 599.3
  • Total Fat - 31.4 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 82.3 mg
  • Sodium - 673.8 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 9.3 g
  • Sugars - 11.7 g
  • Protein - 30.1 g
  • Calcium - 369.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 200.8 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

Heat stock in a small saucepan over high heat.

Step 3

Place the paprika and half the garlic, thyme and oil in a large bowl and add the chicken and toss to coat. and season.

Step 4

Place the rice, corn, shallot, warm stock and remaining garlic and thyme in a 3 cm-deep, 25 x 35 cm roasting pan and stir to combine and then arrange chicken on top and bake for 40-45 minutes or until the chicken is golden and almost all the stock mixture has been absorbed.

Step 5

Meanwhile, to make the relish, place the tomato in a small bowl and season and then Using a fork to lightly crush and then stir in the sweet chilli sauce, vinegar and paprika until combined.

Step 6

Crumble the cheddar over the rice and chicken and arrange the broccolini on top and drizzle over the remaining oil, season. and bake for 8-10 minutes or until the broccolini is tender and the cheddar is bubbling.

Step 7

Sprinkle with extra thyme and serve with the quick tomato relish.

Tips & Variations


No special items needed.

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