Chicken Thighs, Tomatoes & Risotto Rice (One Pan)

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Chicken Thighs, Tomatoes & Risotto Rice (One Pan)

Yield 4-6

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Give me all the goods but without labour. Golden chicken, charred and juicy tomatoes, and creamy, soft risotto rice. Say no more.

Ingredients

• 9 boneless, skinless chicken thighs
• Olive oil, for drizzling
• 2 lemons, juice and zest divided
• Salt, for seasoning
• 1/2 tsp garlic powder
• Freshly cracked black pepper
• 1 brown onion, finely diced
• 1 knob butter, plus extra for finishing
• 3 cloves garlic, finely chopped
• 1 tsp chicken stock powder
• 1 1/2 to 2 cups Arborio rice
• Water (1 1/2 times the amount of rice used)
• Parmesan rind (optional)
• Freshly grated Parmesan, to serve
• 2 trusses cherry tomatoes
• 250 g green beans, blanched
• 1 tbsp sherry vinegar
• Extra-virgin olive oil, for dressing
• Pinch of sugar
• Handful of rocket
• Fresh basil leaves
• 150 g buffalo mozzarella, torn

Instructions

1. Preheat the oven to 200°C.
2. Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt. Add lemon juice, garlic powder, and black pepper. Set aside while heating a large ovenproof pan.
3. Sear the chicken thighs, skin-side down, until deeply browned but not cooked through. Remove from the pan and set aside.
4. Clean the pan and return to the heat. Add a generous lug of olive oil and sauté the diced onion until softened and golden. Add the butter, chopped garlic, and chicken stock powder. Sauté until aromatic.
5. Pour the rice into the pan and stir to coat. Add water, lemon juice, and the Parmesan rind if using. Stir well and transfer to the oven. Bake for 15–20 minutes, until the rice is nearly set.
6. Remove from the oven. Add another knob of butter, a little more water, grated Parmesan, and cracked pepper. Stir until combined and creamy.
7. Nestle the chicken thighs, browned side up, back into the rice. Scatter cherry tomato trusses over the top. Return to the oven and bake for another 15 minutes, until the chicken is cooked through.
8. For the salad, whisk sherry vinegar, salt, pepper, extra-virgin olive oil, sugar, and lemon zest in a bowl. Toss the blanched beans with the dressing, then add rocket, basil, and buffalo mozzarella.

HINTS

Check the chicken by lifting it to ensure it's cooked through. Use a Parmesan rind in the rice for an added depth of flavour. Serve immediately to enjoy the rice at its creamiest.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.