Baked Chicken and Risotto

By KeyIngredient

Ingredients

• 1 tbsp (30 mL) olive oil
• 1 onion, finely chopped
• 4 strips bacon, chopped
• 1 lb (500 g) boneless skinless chicken thighs
• 2 cloves garlic, crushed
• 1 tsp (5 mL) grated lemon rind
• 1 tsp (5 mL) fresh rosemary, finely chopped
• 1/2 tsp (2 mL) dried chili flakes (optional)
• 2 cups (500 mL) Arborio rice
• 1 box (900 mL) CAMPBELL'S® Ready to Use Chicken Broth
• 2 tbsp (30 mL) tomato paste
• 1 plum tomato, seeded and diced
• Parmesan cheese (optional)

Details

Servings 6
Preparation time 10mins
Cooking time 55mins
Adapted from cookwithcampbells.ca

Preparation

Step 1

Preheat oven to 350°F (180°C). In Dutch oven, heat oil over medium heat; cook onion and bacon for 2 minutes. Add chicken; cook for 3 or 4 minutes, turning once. Add garlic, lemon rind, rosemary, and chili flakes (if using); cook for 2 minutes.

Add rice; cook, stirring, for 1 minute. Stir broth with tomato paste; pour over rice. Cover and bake for 35 minutes or until rice is just tender and most of the liquid is absorbed. Stir in diced tomatoes and Parmesan cheese (if using).

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