Baked Chicken and Corn Risotto

Ingredients

2 tablespoons olive oil, divided
400 grams chicken thigh fillets, trimmed and chopped
1 onion, chopped finely
2 cloves garlic, crushed
2 tablespoons chopped parsley

Preparation

2
Heat half the oil in a large frying pan on high. Cook chicken for 3-4 minutes, until browned. Transfer to a 13x9x2 inch ovenproof dish.
3
Heat the remaining oil in the same pan on high heat. Saute onion and garlic for 2-3 minutes until tender. Add to the chicken.
4
Stir in rice, then stock, stirring until combined. Cover with lid or foil. Bake for 30-35 minutes, until rice is tender.
5
Remove cover and stir creamed corn through. Set aside, covered, for 5 minutes. Serve topped with parsley and Parmesan.

Tools

 



Yield:

4

Added:

August 21, 2010

Creator:

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