Family Baked Creamy Rice with Lemon Chicken, Carrots and Crispy Zucchini Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Add the onion, grated carrot, and half of the garlic. Cook for 5 minutes, stirring, until the onion is soft.

3. 3

   Add the short-grain rice to the skillet and toast it for 1 minute so it is well coated. Stir in the chicken broth, cooking cream, 1 teaspoon salt, black pepper, dried oregano, and sweet paprika. Cook for 5 minutes over medium heat, stirring occasionally.

4. 4

   Add the chopped spinach and 80 g (about 3 oz) of the shredded mozzarella. Stir until the spinach wilts. Transfer this mixture to the baking dish.

5. 5

   In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced chicken, the rest of the garlic, lemon juice, lemon zest, and 1/4 teaspoon salt. Cook for 5 to 6 minutes, stirring, until the chicken loses its raw pink color on the outside.

6. 6

   Spread the chicken and its juices over the rice base and gently mix to distribute without packing it down too much.

7. 7

   In a bowl, mix the grated zucchini, remaining mozzarella, grated Parmesan, and breadcrumbs. Spread this topping evenly over the dish.

8. 8

   Bake for 25 to 30 minutes at 200 °C / 400 °F, until the rice is tender, the filling is bubbling, and the top is golden.

9. 9

   Let rest for 8 minutes before serving so the bake can set and be easier to portion.