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Baked Crusted Rice with Chicken
Serving Size : 8

2 Tbsp olive oil
1 kg deboned chicken meat, preferably thighs
1 medium onion diced
3 sprigs thyme chopped
3 tomatoes diced
1 cup short grain rice
1/2 cup dry white wine
1 pinch saffron strands
salt and freshly ground black pepper
2 cups chicken stock
8 eggs

Preheat the oven to 200C heat the oil in an ovenproof pan and brown
the chicken pieces with the onion and thyme for a few minutes. Add
the tomatoes and stir in well. Add the rice, wine and saffron and
season with the salt and pepper. Bring the chicken stock to the
boil, then pour over the rice mixture. Cover the pan and cook in
the oven for about 20 minutes or until the liquid has evaporated.
Remove from the oven. Break the eggs into a bowl, season with salt
and pepper, and whisk lightly. Uncovered the rice mixture and pour
the eggs over. Re-cover with foil and bake a further 10 minutes or
until the egg mixture has set. Serve hot.


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