Baked Chicken Rice - cooking recipe

Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken thighs, halved
1 None leek, white part only, sliced
1 tsp smoked paprika
2/3 cup Arborio rice
1 tbsp tomato paste
1 can (15 oz) crushed tomatoes
1 1/4 cups chicken stock
1 large zucchini, halved lengthwise and thickly sliced
None None Salad, to serve
None None Lemon wedges, to serve

Preparation

Preheat the oven to 350\u00b0F.
Heat half the oil in a large oven-proof skillet on high heat. Brown chicken on both sides for 4-5 mins. Transfer to a plate.
Heat remaining oil in same pan on medium heat. Saute leek and paprika for 4-5 mins, until starting to soften. Stir in rice and cook for 1 min until well coated. Stir in tomato paste and cook for 1 min more.
Add tomatoes and stock; bring to a boil. Season to taste. Cover and transfer to oven. Bake for 10 mins.
Stir zucchini into rice mixture. Place chicken on top. Cover; return to oven for 10-15 mins until rice is tender and chicken cooked through.
Remove from oven; let stand for 5 mins. Serve with salad and lemon wedges.