Mediterranean-style rice with chicken and salami
with parsley, oregano and lemon
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Chicken thigh fillet
75 g
Risotto rice
½ piece
Onion
1 piece
Garlic
½ piece
Courgette
1.5 teaspoon
Smoked paprika
5 g
Fresh flat leaf parsley
(May be present Celery)
1.5 slice
Salami
½ piece
Romano pepper
½ sachet(s)
Dried oregano
1 sprig
Fresh rosemary
Not included in your delivery
1.5 tablespoon
Olive oil
200 milliliters
Low sodium chicken stock
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Chop Romano pepper into strips and the onion into 8 wedges. Slice the courgette into crescents. Crush or mince the garlic. Cut the salami into small pieces. Discard the rosemary stalk(s) and finely chop the leaves.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Transfer the vegetables to a parchment-lined baking sheet, toss with the rosemary and a drizzle of olive oil and season with salt and pepper. Add the chicken thigh fillet on top of the vegetables, sprinkle with half of the oregano, drizzle of oilve oil and bake in the oven for 23 - 25 minutes. After 10 minutes, add the salami on top of the vegetables and bake along for the remaining time.
Prepare the stock. Heat a drizzle of olive oil in a deep frying pan over medium-high heat, and fry the garlic for 1 minute. Stir in the risotto rice and toast the grains for 1 minute.
Pour in the stock and cook the risotto, covered, on low heat. The risotto is done when the rice is soft but still al dente. This should take around 12 - 15 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
In the meantime chop the fresh herbs. Add the white wine vinegar to the rice and mix well. Combine the roasted vegetables, salami, smoked paprika and the rest of the dried oregano with the rice. Season with salt and pepper to taste.
Serve the rice on deep plates and top with the chicken thigh fillet. Garnish with the parsley.