- Serves 4-5
- Preparation Time 10MINS
- Cook Time 25MINS
2 tbsp olive oil
500g chicken thigh fillets, cubed
2 cups arborio rice
400g Tomato medley
1L (4 cups) Campbell’s Real Stock Chicken
1/2 cup shredded basil leaves, plus extra leaves to serve
2/3 cup grated parmesan
STEP 1 Preheat oven to 220°C/200°C fan forced.
STEP 2 Heat oil in a large frying pan. Cook chicken for 3-4 mins until browned.
STEP 3 Add rice and cook, stirring until coated. Stir through tomatoes. Add Campbell’s Real Stock and bring it to the boil. Cover and bake for 20-25 mins or until the rice is tender. Remove from the oven, stir through basil and parmesan.
STEP 4 Serve topped with extra basil leaves and parmesan.