Ingredients

• Skinless Chicken Breasts and Thighs
• 1 onion, finely chopped
• 1 Chicken Stock Cube
• 4 Tablespoons Tomato puree
• 8 Beaten Eggs
• 2lbs Arborio Rice
• Salt and Pepper
• Breadcrumbs – very fine and sieved
• Olive Oil
• 1 Garlic Clove
• Butter
• 2 Generous handfuls grated Parmesan

Method

The secret to a successful Bomba is the cooking dish.
It must have no sharp corners inside, be non-stick, oven proof and the handles must be lower than the lip.
The ingredients above suit a dish 24cm in diameter and 12cm deep and serves 6 – 8 people

1.     Fry and soften the chopped onion in a little oil
2.     Roughly chop the chicken into small cubes and brown with the onions
3.     Once the chicken has a nice colour add the Tomato Puree, salt and pepper.
4.     Barely cover with boiling water and add the stock cube
5.     Boil lightly until the chicken has cooked. Add a little more water if necessary.
6.     Strain the chicken and keep the liquid to one side
7.     Boil the rice until half cooked, then strain
8.     Liberally grease the pot with butter. (You cant use too much!)
9.     Cover the butter with a thin layer of breadcrumbs. Make sure you grease and line up to the lip!
10.   Add the beaten eggs to the rice in a large bowl, add a pinch of salt and the cheese and mix.
11.   Add the retained cooking liquid and mix again
12.   Line the cooking bowl with the rice leaving a hole in the middle. Be careful not to scrape away the breadcrumb lining.
13.   Put the chicken into the center and cover with more of the rice mixture.
14.   Make sure you fill the bowl to within 0.5cm of the kip
15.   Add a few knobs of butter to he top and cover with foil
16.   Cook for 45 minutes in the oven at 180 degrees
17.   Remove the foil and cook for a further 30 minutes. Test that the center is hot with a clean knife

Now comes the nerve racking bit…….
18.   Place your serving dish on top of the saucepan and in one smooth movement turn the whole thing over and serve