Ali Leonard's Tray Bake Chicken Risotto Recipe

In the Kitchen

Alison Leonard has shared her fabulous recipe for Tray Bake Chicken Risotto. This recipe is easy, delish and a great meal for the household!

"I have been making this about once a fortnight for the past few months. Easy to make and a great comfort food." said Ali.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 6-10 chicken pieces . (whatever you have but I like Thighs and Drums) 
  • 1 diced Onion 
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 Tbsp finely chopped rosemary
  • Sea salt and freshly ground pepper
  • 200 gms sliced chorizo
  • 1 cup Arborio (risotto) rice (Riviana is my new favourite)
  • 3 1/2 - 4 cups chicken stock
  • 400 gm tin of chopped Tomatoes
  • Some chopped Parsley for serving

METHOD:

  1. Preheat the oven to 180°C
  2. Heat the oil in a large pan &  brown the chicken . Remove the chicken from the pan and set aside. Don’t wash the pan. Add the onion, garlic, paprika and rosemary to the pan with a good pinch of salt and cook for 5 minutes.
  3. Stir in the chorizo, rice, stock and the whole tin of tomatoes including the juice.  Season and bring to the boil.
  4. Tip the mixture into a large roasting &  place the chicken. on top so it fits in nicely . Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. 
  5. Sprinkle on some chopped Parsley and serve! So easy.