Ingredients

The following ingredients have 4 Servings
  • 8 skin-on chicken thighs
  • 1-2 tablespoons olive oil
  • salt & pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1½ cups Jasmine rice
  • ½ cup white wine
  • 3 cups chicken stock
  • 1 head broccoli (broken into florets)
  • 1 cup grated mozzarella cheese
  • salt & pepper to taste

Instruction

  • Pre-heat the oven to 200°c.
  • Drizzle the olive oil and lemon juice over the chicken thighs then season with salt and pepper and place in the oven to bake for 30-45 minutes or until cooked through and the skin has crisped.
  • To make the rice, add a drizzle of olive oil to a medium-sized pot/deep pan (with lid) and saute the onion and garlic until soft and fragrant.
  • Add the rice, wine and stock and bring up to a boil.
  • Lower the heat and cover with a lid and allow to simmer until 3/4 of the liquid has been absorbed. Add the broccoli then cover again to simmer/steam until the rice and broccoli are completely cooked.
  • Turn the heat off then season to taste and add the mozzarella. Stir through.
  • At this stage the rice can be allowed to steam, covered, for a further 15-20 minutes until the chicken is cooked.
  • Serve the chicken on top of the cheesy broccoli rice.