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Baked Chicken & Tomato Risotto

0
65Min
Intermediate

Ingredients

-
4 500g chicken thigh fillets for 4 servings
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

500  g
chicken thigh fillets, fat trimmed and diced
1 
  ( 150 g )
Onions, chopped
1 
Zucchini, chopped roughly
200  g
Pumpkin, diced
1.5  cups
Arborio Rice
400  g
  ( 1 can )
Can diced tomatoes
0.33  cup
Shaved Parmesan
1  pkt
MAGGI 3 ways – Rustic Italian Base

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Nutrition Value

Energy
628.97 kcal
Protein
28.4 g
Carbohydrates
72.02 g
Sugars
19.56 g
Fats
25.12 g
Information per serving
Lets Cook

Instruction

65 Minutes
Step1
10 Min
Preheat oven to 180°C/160°C. Lightly grease a 3-litre ovenproof dish.
Step2
10 Min
Heat 1 tsp olive oil in a large frying pan on high. Cook chicken and onion for 5 minutes or until browned. Add zucchini and pumpkin; cook for a further 5 minutes.
Step3
45 Min
Add rice to pan, stirring to coat. Transfer to dish and stir in 400g can diced tomatoes and combined MAGGI 3 ways – Rustic Italian Base and 3 cups (750mL) water. Bake for 40-45 mins, stirring every 10 mins or until chicken is cooked through and rice is al dente. Serve topped with shaved parmesan.
Baked Chicken & Tomato Risotto

Step1 of 3

Preheat oven to 180°C/160°C. Lightly grease a 3-litre ovenproof dish.

Baked Chicken & Tomato Risotto

Step2 of 3

Heat 1 tsp olive oil in a large frying pan on high. Cook chicken and onion for 5 minutes or until browned. Add zucchini and pumpkin; cook for a further 5 minutes.

Baked Chicken & Tomato Risotto

Step3 of 3

Add rice to pan, stirring to coat. Transfer to dish and stir in 400g can diced tomatoes and combined MAGGI 3 ways – Rustic Italian Base and 3 cups (750mL) water. Bake for 40-45 mins, stirring every 10 mins or until chicken is cooked through and rice is al dente. Serve topped with shaved parmesan.

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