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All-in-one Italian chicken rice bake

Ingredients:

2 tbsp olive oil

2 chicken breast fillets (or 4 chicken thigh fillets)

1 brown onion, finely chopped

3 garlic cloves, crushed

275g (1 1/4 cups) Coles medium-grain white rice

170g (3/4 cup) drained semi-dried tomatoes, chopped

375ml (1 1/2 cups) Massel Chicken Style Stock

300ml thickened cream for cooking

60g baby spinach leaves

100g (1 cup) pizza cheese

Basil leaves, to serve

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procedures:

Step 1: Preheat oven to 190C/170C fan forced.

Step 2: Heat half the oil in a frying pan over medium heat. Cook the chicken for 3 minutes each side or until golden brown. Transfer to a chopping board to cool slightly. Add remaining oil to the pan. Cook the onion, stirring, for 5 minutes or until soft and golden. Add the garlic and rice. Cook, stirring, for 30 seconds. Transfer to an 8-cup-capacity ovenproof dish.

Step 3: Chop the chicken into bite-sized pieces. Transfer chicken and tomatoes to rice mixture in dish and stir to combine. Add the stock and cream to the frying pan and bring to a simmer over medium heat. Pour over the rice mixture. Season and cover dish tightly with foil. Bake for 30 minutes or until rice is tender.

Step 4: Remove dish from oven and turn oven grill to high. Carefully remove foil (steam will escape). Fold through spinach leaves, in 2 batches (they will wilt in the hot mixture). Sprinkle top of dish with cheese. Place under grill for 3 minutes or until golden brown. Top with basil to serve.

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Rice cooker Hainanese chicken rice

Ingredients

4 small chicken thigh cutlets, skin on (see notes)

2 tbs light soy sauce

625ml (2 1/2 cups)Massel Organic Chicken Liquid Stock

500g (2 1/2 cups) long-grain rice, rinsed

2cm-piece fresh ginger, peeled, thinly sliced

2 garlic cloves, crushed

1 green shallot, cut in half crossways

Sliced Lebanese cucumber, to serve

Shallot sauce

60ml (1/4 cup) vegetable oil

2 green shallots, finely chopped

1 tsp finely grated fresh ginger

1 tsp sesame oil

Chilli sauce

2 garlic cloves, crushed

2 tbs caster sugar

1 tbs sambal oelek

1 tbs fresh lime juice

Soy dipping sauce

2 tbs light soy sauce

1 tbs caster sugar

1 tsp sesame oil

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Steps

Step 1

Toss the chicken and soy sauce in a glass bowl. Set aside for 10 minutes to marinate.

Step 2

Meanwhile, make the shallot sauce. Heat the vegetable oil in a small frying pan over low heat for 1-2 minutes or until just hot. Remove from heat. Add the shallot and ginger. Stir. Set aside to cool slightly. Stir in the sesame oil. Pour into a small bowl.

Step 3

Place the stock, rice, ginger, garlic and shallot in a 1.75L (7 cup) rice cooker. Arrange the chicken on top. Cover with lid and cook until the rice cooker switches to the Keep Warm setting. (The rice should cook for about 20-25 minutes.) Set aside on this setting for 5 minutes.

Step 4

While rice cooks, combine all chilli sauce ingredients in a small bowl, and combine all soy dipping sauce ingredients in a bowl.

Step 5

Top the chicken rice with cucumber, shallot sauce, chilli sauce and soy dipping sauce to serve.

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One-pot pesto chicken risoni

Ingredients

1.4kg whole chicken, trussed

1 tbsp extra virgin olive oil

1 tsp Italian dried mixed herbs305g (1 1/2 cups) dried risoni pasta

1L (4 cups) Massel Organic Chicken Liquid Stock, just boiled120g (1/2 cup) basil pesto

1 bunch broccolini, trimmed

1 lemon, cut into wedges

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Sauce

Step 1:

Preheat oven to 220C/200C fan forced. Place the chicken in a 30cm (base size) round casserole dish. Rub all over with oil. Sprinkle with herbs. Season. Roast for 40 minutes.

Step 2:

Reduce oven to 200C/180C fan forced. Transfer the chicken to a board. Add pasta, stock and 100g (1/3 cup) pesto to dish. Nestle a metal pastry cutter in centre of dish. Place the chicken on top of cutter. Roast for 15 minutes.

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