Directions
- 1Preheat the oven to 185 degrees celsius.
- 2Add one diced onion and three cloves of minced garlic into the dish.
- 3Add pumpkin and broccoli into the dish.
- 4Add one and a half cups of rice into the dish.
- 5Pour three cups of heated chicken stock into the dish.
- 6Add smoked paprika, oregano, garlic powder, pepper and sea salt to the dish.
- 7Squeeze the juice of one lemon into the dish.
- 8Add one tablespoon of tomato paste to the dish.
- 9Stir all ingredients together.
- 10Place the cubed chicken thigh fillets into the dish.
- 11Cover the dish with its lid and place it in the oven for 30 minutes.
- 12Uncover the dish and bake for a further 30 minutes.
- 13Remove the dish from the oven.
- 14Sprinkle Parmesan cheese over the top.
Ingredients
- 1 diced onion
- 3 cloves minced garlic
- 1 cup cubed pumpkin
- 1 cup chopped broccoli
- 4 chicken thigh fillets, cubed
- 3 cups chicken stock, warmed up
- 1.5 cups white rice
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tablespoon tomato paste
- 1 lemon juice of one lemon
- sprinkle sea salt
- sprinkle pepper
- Parmesan, fetta or goats cheese (to serve)
Equipment
cast iron dish with lidbaking dishfoiloven
Tips
- If the rice has not fully cooked, add 1/2 cup water and cook for a further 10-15 minutes.
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