Broccolini Cheddar Chicken Rice Bake
October 26, 2020
"From our weekday newspaper The West Australian."
- 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 by Step Method
Preheat oven to 220C/200C fan forced.
Heat stock in a small saucepan over high heat.
Place the paprika and half the garlic, thyme and oil in a large bowl and add the chicken and toss to coat. and season.
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.
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.
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.
Sprinkle with extra thyme and serve with the quick tomato relish.
No special items needed.