Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 1 brown onion, chopped
- 2 cloves garlic, chopped
- 200grams arborio rice
- water, boiling
- 1 block Vegeta Chicken Stock Cube
- 100grams frozen green peas
- 120grams carrots, diced
- 500grams chicken thigh fillets, cubed
- 1 pinch black pepper
- 50grams parmesan cheese
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Place 2 tablespoons of oil & heat in pan. Add chicken and fry until browned on the outside. Place in bowl, cover & set aside.
Step 3 of 6
Add onion and garlic into pan with 2 tablespoons of heated oil. Cook until onion becomes clear. Add rice to the pan & fry together with onion & garlic for 2 minutes.
Step 4 of 6
Prepare chicken stock by adding 1 Vegeta Chicken Stock Cube to 500ml of boiling water. Stir until cube is dissolved. Pour over rice in pan.
Step 5 of 6
Add carrots and peas into pan and stir all ingredients together well. Cook until boiled.
Step 6 of 6
Pour rice mixture into an oven proof dish, add in chicken mix and season with pepper. Cover with foil and place in oven for 35 minutes. When there is 5-10 minutes left, sprinkle with parmesan, place back in oven & cook until cheese is melted.
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