At a glance
You're getting a delicious twist on classic risotto—this one bakes in the oven instead of requiring constant stirring. Sauté your vegetables and chicken, add rice and liquid, then let the oven do most of the heavy lifting while you take a break.
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Chop the vegetables
Peel the onion and garlic, chop them finely, and sauté in a little oil in a cast-iron pot (or another oven-safe pot).
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Prepare the chicken
Clean the chicken and cut it into larger pieces (chicken breast can also be used, but keep in mind the meat will be drier), season with salt, pepper and turmeric, then add to the pot with the onion and garlic. Briefly sear the meat, then pour in white wine and let it reduce.
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Add the remaining ingredients
Cut the carrot into thin rounds and the pepper into larger chunks, then add to the pot along with the tomato purée.
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