4 chicken thighs (we had legs so we're using 6!)
Paprika (yeah we didn't have any so we used bbq seasoning ha)
150g aborrio rice
400ml chicken stock
6-8 black olives
1 tin of chopped tomatoes
200g peeled butternut squash (we didn't add this)
Mix the rice, stock, olives, rosemary and tomatoes into an ovendish. Cook for twenty minutes then stir.
Put the oil, garlic and chicken on another tray and cook in the oven.
The recipe said to add chopped cherry tomatoes when you mix both together, however, we don't have any so we used sun dried tomatoes instead, tastey!
once both are cooked, mix together and enjoy!