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| Photo: Italian-style chicken casserole Photography by John Paul Urizar |
To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4
Ingredients
270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper
Method
Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.
Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.
Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.
Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.
Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.
Notes
Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.
Nutrition
Energy 2842kJ
Fat saturated 10.00g
Fat Total 41.00g
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g
Dietary Fibre -
Protein 49.00g
Cholesterol -
Sodium 1212.39mg
All nutrition values are per serve.
Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun
More Chicken Recipes:
Herbed chicken thighs
Roast chicken thigh fillets
Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes
