Dinner made with budget-friendly chicken thigh cutlets, you get loads of bang for your buck!
Chicken & Rice is a family favourite in our house and when your a little over stovetop cooking this is the perfect one pan dinner that you can pop in the oven and let it cook away while you do something else.
750ml (3 cups) gluten-free chicken stock
2 teaspoons smoked paprika
3 garlic cloves, crushed
2 tablespoons finely chopped fresh thyme leaves, plus extra sprigs, to serve
2 tablespoons olive oil
8 chicken thigh cutlets
330g (1 1 ⁄2 cups) medium-grain white rice
145g (1 cup) frozen corn kernels or peas
2 green shallots, thinly sliced
150g Lactose Free Cheese
2 bunches broccolini, stems halved
QUICK TOMATO GARNISH
200g cherry or grape tomatoes, coarsely chopped
2 tablespoons gluten - free sweet chilli sauce
1 tablespoon red wine vinegar
1/4 teaspoon smoked paprika
Preheat oven to 220°C/200°C 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 the 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 garnish.