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Broccolini cheddar chicken rice bake
Broccolini cheddar chicken rice bake
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Budget-friendly chicken thigh cutlets offer excellent value and flavor.
Ingredients:
  • 750ml (3 cups) Chicken Style Liquid Stock
  • 5.00 gm smoked paprika
  • 3 garlic cloves, crushed
  • 40.00 ml finely chopped fresh thyme leaves, plus extra sprigs, to serve
  • 8 chicken thigh cutlets
  • 330g (1 1 ⁄2 cups) medium-grain white rice
  • 145g (1 cup) frozen corn kernels
  • 2 green shallots, thinly sliced
  • 150g sharp vintage cheddar
  • 2 bunches broccolini, stems halved
  • 200g cherry or grape tomatoes, coarsely chopped
  • 44.00 gm sweet chilli sauce
  • 20.00 ml red wine vinegar
  • 0.63 gm smoked paprika
Instructions:
  • Preheat your oven to 220C/200C fan forced. In a small saucepan, heat the stock over high heat. Combine paprika, half of the garlic, thyme, and oil in a large bowl. Add the chicken and mix well to coat. Remember to season it to your liking.
  • In a 3cm-deep, 25 x 35cm roasting pan, combine rice, corn, shallot, warm stock, garlic, and thyme. Place the chicken on top and bake for 40-45 minutes until the chicken is golden and the liquid is absorbed.
  • Prepare the relish by putting the tomato in a small bowl, seasoning it, lightly crushing it with a fork, then stirring in the sweet chili sauce, vinegar, and paprika until well combined.
  • - Sprinkle the cheddar over the rice and chicken, and place the broccolini on top. Drizzle with the remaining oil, season to taste, and bake for 8-10 minutes until the broccolini is tender and the cheddar is bubbling. Finish with extra thyme and serve alongside the quick tomato relish.

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