One Pot Chicken and Red Pepper Casserole

Name: One Pot Chicken and Red Pepper Casserole with Arborio Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 2 Piece of Garlic cloves; 1 Piece of Red onion; 1 Piece of Red pepper; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 160 Grams of Arborio rice; 150 Grams of Cherry tomatoes; 2 Grams of Smoked paprika powder; 2 Grams of Chilli powder; 450 ML of Water; 1 Piece of Chicken stock cube; 20 ML of Saffron Splash; 30 Grams of Tomato paste; 60 Grams of Parmesan; 15 Grams of Fresh basil; 5 Grams of Brown sugar

with Arborio Rice

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

505 Reviews

Cals 706 · Prot 60 · Carbs 98 · Fat 13

Family Friendly

35 min

One Pot Chicken and Red Pepper Casserole with Arborio Rice

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

505 Reviews

Cals 706 · Prot 60 · Carbs 98 · Fat 13

Family Friendly

Ingredients

Chicken breast

300 Grams

Garlic cloves

2 Piece

Red onion

1 Piece

Red pepper

1 Piece

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 4*5*9*15*

1 Piece

Saffron Splash

20 ML

Tomato paste

30 Grams

Parmesan 4*

60 Grams

Fresh basil

15 Grams

Brown sugar

5 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2955 / 706
Fats (g)	13
of which saturated (g)	6.6
Carbohydrates (g)	98
of which sugars (g)	12.7
Fibers (g)	7.2
Proteins (g)	59.6
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel and mince the garlic. Peel and finely chop the onion. De-seed and roughly chop the peppers. Chop the chicken into bite-sized pieces.

2 Fry chicken

Heat a large pan with a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 5-7 min until browned and cooked through. Transfer to a plate and season with salt and pepper, reserve the pan.

3 Add vegetables

Return the pan to a medium heat with another drizzle of oil. Add the onion and pepper with a pinch of salt and cook for 5 min further. Add the Arborio rice, whole cherry tomatoes, garlic, smoked paprika and chilli powder (spicy!) and cook for 1 min further.

4 Add water

Meanwhile, boil the measured water and dissolve the chicken stock cube, sugar, saffron and tomato paste in it. Once ready, add 1/3 of the stock to the pan and stir continuously until it has absorbed.

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

5 Simmer

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.

6 Serve

Add the chicken and 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.

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