Arroz de Forno com Palmito (Baked Chicken and Rice)
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Ingredients
- 500 g skinless chicken thigh fillets
- 300 g long grain white rice
- 200 g tinned hearts of palm, drained
- 100 g frozen peas
- 1 onion, finely chopped
- 2 garlic cloves
- 100 g cream cheese
- 500 ml chicken stock
- 100 g mozzarella, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 40.4 g
- Carbohydrate
- 67.6 g
- of which sugars
- 5.1 g
- Fat
- 25.5 g
- of which saturates
- 10.8 g
- Fibre
- 3.9 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and brown the chicken thigh fillets for 6 minutes. Lift out and cut into chunks.
- 2
Add the onion and garlic to the pan and cook for 5 minutes, then stir in the rice for 1 minute.
- 3
Pour in the chicken stock, bring to a simmer, cover and cook for 15 minutes, until the rice is almost tender.
- 4
Stir in the chicken, hearts of palm, frozen peas and cream cheese until well combined.
- 5
Tip into an ovenproof dish, scatter over the mozzarella and bake for 15-18 minutes, until the cheese is golden.
- 6
Serve straight from the dish.
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