Under R85 • Serves 4 • Preparation time: 10 minutes Cooking time: 35 minutes • Oven temperature: 180°C • 2 large chicken breasts • 15ml each olive oil and butter • 1 clove garlic, chopped • 250ml Arborio rice • 125ml peas
• 8 pattypans, halved • 125ml corn kernels • about 650ml stock, heated • 125ml grated Parmesan cheese
1 Preheat the oven. Meanwhile, fry the whole chicken breasts in the olive oil and butter until golden brown and cooked through. Spoon out and allow to cool slightly, then shred.
2 Fry the garlic and rice in the same pan until the grains are coated with oil. Stir in the vegetables and chicken, and spoon into an ovenproof dish with a lid. Pour in the stock, cover and bake for about 30 minutes. Stir, check the grains and if they are still al dente, the dish needs to bake for a few more minutes. Stir in the cheese when the rice is done and serve immediately.