A Bit of Chicken, Lemon, Squash & Leek Rice |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 2 |
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Sorry, am in a funny mood tonight - this is something I whipped up for dinner instead of doing some exercise! If you don't have arborio rice use short grain rice instead. I haven't included salt in the recipe but feel free to add it to taste. Ingredients:
6 chicken drumsticks |
3 garlic cloves, finely chopped |
1 large onion, chopped |
100 g bacon, chopped roughly |
2 cups squash, chopped into small cubes |
1 large leek, chopped into rough slices |
1 stalk celery, chopped into rough slices |
3/4 cup arborio rice |
2 tablespoons thyme, chopped |
1 1/2 medium lemons, chopped into rough pieces |
1/2 cup dry white wine |
1 1/2 cups vegetable stock |
2 bay leaves |
1/2 medium lemon, cut into neat slices |
2 tablespoons parmesan cheese, grated |
fresh ground black pepper |
Directions:
1. Heat the oven to 180 degrees Celsius.
2. Heat a stovetop to oven pan on medium heat. Once heated, add the oil.
3. Put the drumsticks in the pan & brown on all sides. Remove from the pan.
4. Add the squash & saute for 3 minutes or until just starting to soften.
5. Add the celery, leek, onion & garlic & saute for 5 minutes. Add the bacon & fry for a further 2 minutes.
6. Add the rice & thyme & saute for 1 minute.
7. Add the wine, stock & lemons and stir to combine. Add the chicken & stir again. Try to make sure that all of the rice is immersed in the liquid.
8. Put into the oven & bake for 1 hour, or until the rice & chicken is cooked. Stir every so often during cooking.
9. Garnish with the lemon & parmesan & grind over some fresh black pepper.
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