Rice and canned tomatoes make perfect trolley partners for this paella-style dish.
Preparation Time 10 minutes
Cooking Time 30 minutes
Ingredients (serves 4)
2 tsp olive oil
8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum
625ml (2 1/2 cups) water
440g (2 cups) arborio rice
125ml (1/2 cup) water, extra
150g (1 cup) frozen peas
Method
1. Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat. Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.
2. Add the tomato, water and rice to the pan and stir until well combined. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low.
3. Return the chicken to the pan and cook, without stirring, for 15 minutes.
4. Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among serving plates to serve.
Try
Hainanese chicken rice with warm green onion sauce
Spiced chicken with rice & crisp red onions
Cajun-style chicken with Mexican rice
Source
Good Taste - June 2007, Page 52
Recipe by Michelle Southan & Gemma Purcell
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