Serves: 4, On the table in: Up to 60 Minutes
5 tbsp olive oil
1 small red onion, finely chopped
300g tub Sacla’ Fresh Cherry Tomato & Basil Pasta Sauce
1 fresh rosemary sprig
3 garlic cloves, chopped
350g risotto rice
750ml-1 litre chicken stock, hot
250g cooking chorizo, cut into thick slices
2 tbsp Sacla’ Fresh Tomato Pesto
4 free-range skin-on chicken thighs, seasoned
Lemon wedges to serve
Fresh parsley, chopped, to serve
Preheat the oven to 180°C/fan160°C/gas 4. In a shallow casserole dish, mix 4 tbsp of olive oil with the onion, Sacla’ Fresh Cherry Tomato & Basil Pasta Sauce, rosemary and garlic. Cover and cook for 10-15 minutes.
Remove from the oven. Stir in the risotto rice, hot chicken stock, chorizo and Sacla’ Fresh Tomato Pesto and season. Cover the dish again and return to the oven for a further 15 minutes.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan. Fry the seasoned chicken, skin side down, for 5 minutes then set aside.
Remove the casserole dish from the oven, stir the rice and nestle the chicken on top. Cover again and return it to the oven for the last 10-15 minutes of cooking, until the rice is tender and the chicken is cooked through. Scatter with parsley and serve with lemon wedges for squeezing.
Adopted from Sacla
More Chicken Recipes:
Chicken and Rocket Wraps with Yogurt and Sacla’ Classic Basil Pesto Dressing
One-pot pancetta-wrapped chicken thighs
Spatchcocked Lemon Herb Chicken
Baked Stuffed Chicken Breast with Basil Pesto
Chicken and Olive Pasta with Crispy Breadcrumbs
Chicken and Pesto Lasagne by Mitzie Wilson