Baked turmeric, tomato & chicken risotto
So, this lockdown has us taking our time. Cooking, spending time doing the small and methodical tasks that I have taken for granted for far, far too long.
I’m walking my talk and taking each moment as it comes. Enjoying the normal, enjoying the feeling of taking my time. But more than anything, I’m constantly reminding myself that there is NO RUSH. Something I will take with me out the other side of all of this. 💛
This is the perfect Autumnal soul food to share with family.
- one large red onion
- 4 medium sized free range chicken breasts
- 4 small fresh tomatoes
- 1 tin of tomatoes (I use onion and garlic)
- 3 cups chicken or vegetable stock
- 1.5 cups water (boiling)
- 2 cups rice (I use long grain)
- 2 Tbs turmeric powder… or as much as you like
- 1 clove crushed garlic
- 1 tsp crushed ginger
- P&S to taste
Chop onion and fry in pan with a little olive oil. Remove from pan. Brown off chicken breasts in same pan, along with tumeric using a little stock to keep from sticking too much on the bottom as you go.
Set chicken aside once brown.
Add your rice to the hot pan, along with onions, garlic, chopped fresh tomatoes, canned tomatoes, ginger and P&S. Cook for 1 minute. Add in your stock slowly. Bring to boil and cook for a further 3-4 minutes.
Add in your boiling water to the pan. Stir then pour contents of pan into an over proof dish.
Place your chicken into the dish making sure it is partially submerged.
Bake in a fan forced over at 180 degrees C for an hour.
** May need more or less time and more or less water depending on your rice brand and oven strength.