Broccolini Cheddar Chicken Rice Bake
Recipe: #35905
October 26, 2020
Categories: Chicken, Cheese, Cheddar, Rice, White Rice, Oven Bake, No Eggs, Fresh Tomatoes, Frozen Vegetables, Bone-in Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.