Last updated on 29.3.2021
This recipe is for 6 servings.
Ingredients
650 g chicken – diced
1 tbsp olive oil
Pepper to taste
21 g butter
1 ½ tbsp garlic infused oil
500 g arborio rice
15 g fresh thyme – finely chopped
2 zucchini (750 g) – grated
6 cubes chicken stock
1 lemon – zest + juice
1 tsp salt
Water (ca 6 cups)
Cooking instructions
- Mix chicken with olive oil and pepper and bake on 220C (fan) for 20 minutes.
- Fry rice mixed with thyme in oil and butter until lightly browned.
- Add zucchini, stock, lemon and salt and fry for 5 minutes, until zucchini gets soft and creamy.
- Add water, half a cup at a time. Stir frequently. Wait for water to absorb between additions. Cook until rice is al-dente, approx. 10-15 minutes.
- When chicken is done, add to the pan and incorporate.
Be First to Comment