One Pot Chicken and Pepper Casserole

with Arborio Rice

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Instructions

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1 Prep vegetables

Peel and mince the garlic. Peel and slice the red onion. Finely chop the roasted peppers. Dice the chicken breast.

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2 Fry chicken

Heat a large pan with a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 5 min until browned. Season with salt and pepper.

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3 Add vegetables

Add the onion and roasted pepper and cook for 4 min further. Add the Arborio rice, whole cherry tomatoes, garlic, smoked paprika and chilli powder and cook for 1 min further.

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4 Add water

Boil the measured water and dissolve the chicken stock cube, saffron and tomato paste in it. Add 1/3 of the stock to the pan and stir continuously until it has absorbed.

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5 Simmer and serve

Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' or to your liking. Meanwhile, grate the Parmesan

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6 Serve

Add half of the Parmesan to the cooked rice. Serve the rice in individual bowls. Garnish with the remaining Parmesan , fresh basil leaves and a generous drizzle of good quality olive oil

Tips for fussy eaters

Chop the peppers as finely as possible.

Pro tip

Stir the rice continuously so it releases as much starch as possible.

If paella and risotto had children, they would probably look like this.

Cooking Time: 35 min

Cals 666 · Prot 40 · Carbs 81 · Fat 14

Ingredients

Number of people

Chicken breast 300 Grams
Garlic cloves 2 Pieces
Red onion 1 Piece
Roasted peppers 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Arborio rice 160 Grams
Cherry tomatoes 150 Grams
Smoked paprika powder 2 Grams
Chilli powder 2 Grams
Water 450 ML
Chicken stock cube 1 Piece
Splash of saffron 20 ML
Tomato paste 30 Grams
Parmesan 60 Grams
Fresh basil 15 Grams

If paella and risotto had children, they would probably look like this.

Cooking Time: 35 min

Cals 666 · Prot 40 · Carbs 81 · Fat 14

Instructions

photo

1 Prep vegetables

Peel and mince the garlic. Peel and slice the red onion. Finely chop the roasted peppers. Dice the chicken breast.

photo

2 Fry chicken

Heat a large pan with a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 5 min until browned. Season with salt and pepper.

photo

3 Add vegetables

Add the onion and roasted pepper and cook for 4 min further. Add the Arborio rice, whole cherry tomatoes, garlic, smoked paprika and chilli powder and cook for 1 min further.

photo

4 Add water

Boil the measured water and dissolve the chicken stock cube, saffron and tomato paste in it. Add 1/3 of the stock to the pan and stir continuously until it has absorbed.

photo

5 Simmer and serve

Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' or to your liking. Meanwhile, grate the Parmesan

photo

6 Serve

Add half of the Parmesan to the cooked rice. Serve the rice in individual bowls. Garnish with the remaining Parmesan , fresh basil leaves and a generous drizzle of good quality olive oil

Tips for fussy eaters

Chop the peppers as finely as possible.

Pro tip

Stir the rice continuously so it releases as much starch as possible.

Ingredients

Number of people

Chicken breast 300 Grams
Garlic cloves 2 Pieces
Red onion 1 Piece
Roasted peppers 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Arborio rice 160 Grams
Cherry tomatoes 150 Grams
Smoked paprika powder 2 Grams
Chilli powder 2 Grams
Water 450 ML
Chicken stock cube 1 Piece
Splash of saffron 20 ML
Tomato paste 30 Grams
Parmesan 60 Grams
Fresh basil 15 Grams
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