Oven-Ready
Chicken Paella-Style Risotto
with red pepper pesto sauce
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 4 oz. Mixed Diced Peppers
- 3 oz. Frozen Peas
- 1 oz. Red Pepper Pesto
- 1 oz. Grated Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Poultry Seasoning
- ½ tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories560
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Carbohydrates44g
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Net Carbs39g
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Fat23g
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Protein41g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Chicken and Peppers
Pat chicken dry.
Combine chicken and mixed peppers in provided tray and toss with 2 tsp. olive oil and poultry seasoning. Spread into an even layer.Bake uncovered in hot oven, 15 minutes.Chicken will finish cooking in a later step.Carefully remove from oven. -
2 Add the Rice Mixture
Carefully massage rice in bag to break up any clumps and remove from packaging.
Stir in rice, 3/4 the cream base (reserve remaining for pesto), piri piri seasoning (use less if spice-averse), smoked paprika, peas, chicken base, and 1/4 cup water until combined. Tray will be hot! Use a utensil. -
3 Finish Meal and Make Sauce
Bake again uncovered in hot oven until rice is heated through and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
While meal bakes, in a mixing bowl, combine remaining cream base and pesto. Set aside.Carefully remove tray from oven. Stir in half the cheese (reserve remaining for garnish) until combined. Tray will be hot! Use a utensil.To serve, top rice with sauce and garnish with remaining cheese. Bon appétit!
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