Nutritious and delicious, this crunchy bake is a great source of calcium, and is suitable for those on a gluten-free diet – not to mention it makes for a fun and flavourful family meal!
Smoky baked chicken with tortillas and rice
By Waitrose (www.waitrose.com)
Serves 4 | Prep 5 mins | Cook 35 mins | Calories 626 (per serving)
GF SF EF
Ingredients
- 300g (10½oz) frozen Cooks’ Ingredients Risotto Base
- 400g (14oz) chicken mini fillets, cubed
- 350g (12oz) tub of Waitrose Pepperonata Pasta Sauce, warmed
- 1 tbsp sweet smoked paprika
- 75g (2¾oz) Cheddar and mozzarella, grated
- 160g (5½oz) gluten-free Mexican tortilla chips
- 2 tbsp chopped parsley
Method
- Preheat the oven to 200ºC, gas mark 6. Place the risotto, chicken, sauce, paprika and 100ml hot water in a small ovenproof dish and stir well together. Bake for 30 minutes until the chicken is cooked through with no pink meat.
- Sprinkle three quarters of the cheese over the chicken then break up the tortilla chips and scatter over.
- Sprinkle over the remaining cheese and parsley, then bake for a further 5 minutes until the cheese has melted and the tortillas have browned a little at the edges.
Tip
You can use 250g (9oz) long grain rice in place of the frozen risotto in step 1.