One Pot Chicken and Red Pepper Casserole

with Arborio Rice
Family-Friendly
If paella and risotto had children, they would probably look like this.
Cooking time: 35 min
Cals 683 · Prot 40 · Carbs 85 · Fat 14
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Ingredients
Number of People:

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
1 Piece
Splash of saffron
20 ML
Tomato paste
30 Grams
Parmesan
60 Grams
Fresh basil
15 Grams
Brown sugar
5 Grams

Instructions

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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.
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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 5-7 min until browned and cooked through. Transfer to a plate and season with salt and pepper, reserve the pan.
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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.
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4 Add water
Boil the measured water and dissolve the chicken stock cubesugarsaffron 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 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
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.

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