Ingredients
- 750ml (3 cups) Chicken Liquid Stock
- 2 tsp smoked paprika
- 3 garlic cloves, crushed
- 2 tbsp finely chopped fresh thyme leaves, plus extra sprigs, to serve
- 2 tbsp olive oil
- 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 or tasty cheese whatever you have
- 2 bunches broccolini, stems halved
Quick Tomato Relish Ingredients
- 200g cherry or grape tomatoes, coarsely chopped
- 2 tbsp sweet chilli sauce
- 1 tbsp red wine vinegar
- 1/4 tsp smoked paprika½ cup hoisin sauce, plus extra for greens
Method
- Preheat oven to 220C/200C fan forced. Heat stock in a small saucepan over high heat. Place the paprika and half the garlic, thyme and oil in a large bowl. Add the chicken and toss to coat. Season.
- Place rice, corn, shallot, warm stock and remaining garlic and thyme in a 3cm-deep, 25 x 35cm roasting pan. Stir to combine. Arrange chicken on top. Bake for 40-45 minutes or until the chicken is golden and almost all the stock mixture has been absorbed.
- Meanwhile, to make the relish, place the tomato in a small bowl. Season. Use a fork to lightly crush. Stir in the sweet chilli sauce, vinegar and paprika until combined.
- Crumble the cheese over the rice and chicken. Arrange the broccolini on top. Drizzle over the remaining oil. Season. Bake for 8-10 minutes or until the broccolini is tender and the cheddar is bubbling. Sprinkle with extra thyme and serve with the quick tomato relish.
(This recipe was sourced and adapted from taste.com.au)