One Pot Chicken and Red Pepper Casserole

with Arborio Rice
If paella and risotto had children, they would probably look like this.
2,318 Reviews
Cals 707 · Prot 58 · Carbs 99 · Fat 13
Family Friendly
Try Hello Chef Now
35 min
One Pot Chicken and Red Pepper Casserole with Arborio Rice
If paella and risotto had children, they would probably look like this.
2,318 Reviews
Cals 707 · Prot 58 · Carbs 99 · Fat 13
Family Friendly
Try Hello Chef Now
Download PDF
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 4*5*9*15*
1 Piece
Splash of saffron
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) 2957 / 707
Fats (g) 13
of which saturated (g) 6.6
Carbohydrates (g) 99
of which sugars (g) 14
Fibers (g) 7.2
Proteins (g) 57.5
Salt (g) 4.1
*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

Prep vegetables

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.
Fry chicken

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.
Add vegetables

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.
Add water

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.
Simmer

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.
Serve

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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