Baked Chicken Rice

• 2 tbsp olive oil
• 1 lb boneless skinless chicken thighs, halved
• 1 None leek, white part only, sliced
• 1 tsp smoked paprika
• 2/3 cup Arborio rice
• 1 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes
• 1 1/4 cups chicken stock
• 1 large zucchini, halved lengthwise and thickly sliced
• None None Salad, to serve
• None None Lemon wedges, to serve

1. Preheat the oven to 350u0b0F.
2. Heat half the oil in a large oven-proof skillet on high heat. Brown chicken on both sides for 4-5 mins. Transfer to a plate.
3. Heat remaining oil in same pan on medium heat. Saute leek and paprika for 4-5 mins, until starting to soften. Stir in rice and cook for 1 min until well coated. Stir in tomato paste and cook for 1 min more.
4. Add tomatoes and stock; bring to a boil. Season to taste. Cover and transfer to oven. Bake for 10 mins.
5. Stir zucchini into rice mixture. Place chicken on top. Cover; return to oven for 10-15 mins until rice is tender and chicken cooked through.
6. Remove from oven; let stand for 5 mins. Serve with salad and lemon wedges.

olive oil, chicken, only, paprika, arborio rice, tomato, tomatoes, chicken stock, zucchini, salad, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36174 (may not work)