Chicken Pesto rice
4 chicken thighs
1 onion finely chopped
4oz sliced mushrooms
6oz long grain or basmati rice
1/2 jar green pesto
1pt chicken stock
Method: Pre-heat oven to 200C/gas mark 6
Brown the chicken in a pan
In a baking dish put the rice (uncooked), onion and mushrooms and mix up. Place chicken on top. Add the pesto to the chicken stock and pour over.
Cook in the oven uncovered for 1 hour and it's done.
The food and drink forum on Damsels is a great place for me to get inspiration for my weekly menus. We all share our weekly menu plans too. This recipe was on a thread asking for quick chicken recipes and it is certainly quick and easy. It was really tasty too, and I served it with steamed mange tout and babycorn. Everyone enjoyed it (well the baby has cut her second tooth today so she wasn't that interested in eating anything...)
I really like risottos but with two children it isn't really practical to stand in front of the stove ladeling in your stock so baked risottos are definitely a winner. I will have to dig out some more baked risotto recipes soon!
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