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Bomba

A community recipe by pitto

Not tested or verified by Nigella.com

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Introduction

a large rice cake baked in the oven with chicken in the middle

Ingredients

Serves: 4

Metric Cups

8 chicken thighs
2 tubs tomato passata
2 cloves garlic
2 large onions
500 grams Parmesan cheese
risotto rice
⅞ kilogram breadcrumbs
butter (small amount)
olive oil (small amount)

8 chicken thighs
2 tubs tomato passata
2 cloves garlic
2 large onions
17⅔ ounces Parmesan cheese
risotto rice
2 pounds breadcrumbs
butter (small amount)
olive oil (small amount)

Method

Bomba is a community recipe submitted by pitto and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

chop onions and fry gently in olive oil chop and fry garlic add chicken thighs and fry till golden brown add passata and cook for 30 mins boil rice in salted water for 5 mins drain .

take the chicken out of the sauce and leave to one side. mix the rice with the parmesan cheese and sauce. coat an oven proof deep round dish with the butter and shake the breadcrumbs around to coat the inside of the dish.

place some of the rice mixture in the bottom then place the chicken in the middle of the dish and cover with the remaining rice sprinkle the top with breadcrumbs.

bake in the oven for approx 1 hour till the rice is cooked gas mark 4. when cooked place on a large plate and turn out you should have a beautiful orangey coloured savoury cake

chop onions and fry gently in olive oil chop and fry garlic add chicken thighs and fry till golden brown add passata and cook for 30 mins boil rice in salted water for 5 mins drain .

place some of the rice mixture in the bottom then place the chicken in the middle of the dish and cover with the remaining rice sprinkle the top with breadcrumbs.

bake in the oven for approx 1 hour till the rice is cooked gas mark 4. when cooked place on a large plate and turn out you should have a beautiful orangey coloured savoury cake