Mediterranean Tomato And Chicken Baked rice

Ingredients: Rice
1 tsp Butter
60g Chopped Onion
2 cups Jasmine rice
3 cups chicken stock
*1 bowl of rice- 1 ½ bowl liquid
*chicken stock: 1 tbsp 250 ml water

1. Sautee onion w/butter till fragrant
2. Pour onion,rice & chicken stock in casserole w/aluminium foil covered.
3. Bake 180 ̊ C top& bottom heat for about 40 mins.

Sauce:
2 tbsp Olive oil
120g Onions, cut into cubes
1 tsp chopped garlic
400g diced Chicken leg
1 Zuchinni, sliced
1 can button mushrooms,cut into half/quarters
500ml Tomato Sauce
2 tbsp cornstarch/potato starch dissolve in 4 tbsp water
2 sprigs copped PARSLEY
2 Sprigs Chopped Oregano
150g Mozzarella Cheese, grated
50g Parmesan Cheese

Preparation for Baked Rice:
1. Heat olive oil, sauté onions and garlic till fragrant. Add chicken leg and cook until ¾ done. Stir in zuchinni and mushrooms, pour in tomato sauce.
2. Bring sauce to boil and adjust with salt and sugar to taste, add cornstarch to thicken sauce. Add in fresh herbs and spoon sauce over cooked rice.
3. Preheat oven to 220̊ C. Sprinkle on the cheese over the rice. Bake for 10-15mins till golden brown.*Top and bottom heat

Basic Tomato Sauce:
45g Tomato Paste 400g Chopped can tomatos, juice reserved
300ml water 100ml Olive oil
50g Onion, finely chopped 50g carrots, finely chopped
50g Celery, finely chopped 1 pc Bay leave
1 1/2tsp Salt 1 tsp Garlic, finely chopped

Preparation Method for Tomato Sauce:
1. Heat the olive oil in a saucepan. Saute the garlic until fragrant and add in the onions, carrots, celery and bay leaf. Sauté until fragrant.
2. Stir in the tomato paste and cook for 2 mins until a bright red colour.
3. Pour in the chopped tomatoes, juice and water, bring to the boil and simmer for 20 mins. Season with salt. Thicken sauce with starch if required.
4. Cool and chill the tomato sauce. Use as when needed.

Connie :D

Baker :D

CBOX recommended:D

LINKS here

Designer:♥summerkisses}
Litong
Joanna
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