1 1/2cupswhite ricemedium grain, rinsed well under cold water
1zucchinilarge, sliced thinly into rounds
2teaspoonschicken stock powdercombined with 3 1/2 cups water
400gcanned crushed tomatoes
1/2cupparmesan cheesegrated
cracked black pepper
Instructions
Preheat the oven to 220°C conventional (200°C fan-forced).
Pat dry the chicken thighs with paper towel. Sprinkle over the italian herbs and rub into the chicken skin with your fingers.
5 chicken thighs, 1 tablespoon italian herbs
Place a large, shallow ovenproof casserole dish over high heat. Add 1 tablespoon of the olive oil and let it get very hot for 1–2 minutes. Add the chicken and brown for 3–4 minutes on each side, until crispy and golden. Remove and set aside.
5 chicken thighs, 2 tablespoons extra virgin olive oil
In the same pan, add the remaining tablespoon of the olive oil and the butter. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for about 2 minutes, stirring so it doesn’t burn. Stir through the rice, then the zucchini. Add the chicken stock, canned tomatoes and parmesan and mix through. Season well with pepper.
2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 brown onion, 2 cloves garlic, 1 1/2 cups white rice, 1 zucchini, 2 teaspoons chicken stock powder, 400 g canned crushed tomatoes, 1/2 cup parmesan cheese, cracked black pepper
Place the chicken back into the pan and submerge the bottom half in the liquid, keeping the crispy skin above the liquid. Bake for 20 minutes with the lid on, then remove the lid for the last 5 minutes (if the liquid hasn’t evaporated). Enjoy!
