Chicken Piccata Rice

I love chicken piccata, I love risotto, this combines both. A beautiful, light midweek meal. I served with a creamy Caesar salad to offset the zingy, salty pop of capers and lemon.

Ingredients

• 2 tbsp olive oil

• Chicken thighs, sliced into chunks

• Salt and black pepper to season

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 onion, chopped

• 1.5 cups white rice

• 1 cup dry white wine

• 3 tbsp brined capers, rinsed

• 1 lemon, thinly sliced

• 2 cups chicken stock

• 1/4 cup freshly chopped parsley or a sprinkle of dried

Directions

1. Season the chicken with salt and pepper.

2. Heat the oil in a large pan with a lid and sear the chicken on one side until deeply golden OR brown in an air fryer at 200C for about 6 mins.

3. Transfer to a plate and set aside.

4. Lower heat to medium, add butter, garlic, and onion and cook until softened, 3 to 4 mins.

5. Stir in rice and toast for 1 minute.

6. Pour in wine and bring to a boil.

7. Add the capers, lemon slices, stock, parsley and seared chicken.

8. Cover and simmer until the rice is tender and the chicken is no longer pink, 15 to 20 mins.