Please note this recipe is classified as GREEN.
Ingredients
- 1 large brown onion
- 1.5kg chicken thigh fillets, fat trimmed
- 600g baby spinach
- 1.5kg pumpkin
- 2 tbsp olive or canola oil
- 4 cups Arborio rice (uncooked)
- 4L reduced salt chicken stock
- ¼ cup parmesan cheese, grated
Method
- Preheat oven to 180°C.
- Peel and finely dice onion. Peel and cut pumpkin into small cubes.
- Cut chicken into small strips, removing any skin or fat.
- Heat oil in non-stick frying pan over medium heat.
- Add chicken to pan. Cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
- Sauté onion until translucent. Add rice. Stir to combine.
- Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
- Transfer mixture to a baking dish.
- Place chicken on top of rice, cover and bake for 25 minutes.
- Â Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed.
- Top with parmesan cheese.
