Risotto with Chicken Legs
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
- Ingredients
- 4 Chicken thigh
- 400 grams Arborio rice
- 800 milliliters Chicken broth
- 2 Bell pepper
- 100 grams Chorizo (sliced)
- 2 Tbsps Chili sauce
- 1 Tbsp ground paprika
- 1 onion (diced)
- 2 Tbsps Chile oil
- salt
- cayenne pepper
- cut Basil (for garnish)
Preparation steps
1.
Rinse peppers, cut in half, remove seeds and cut into strips.
2.
Rinse chicken legs, pat dry and divide at the joint.
3.
Sauté onions in hot chili oil, add risotto and sauté until translucent. Pour in poultry broth and let the rice absorb it. Continue cooking, stirring often, about 10 min. Add pepper, paprika and chorizo. Stir several times; more broth may be needed. Pour in chili sauce and remaining broth. Season with salt, mix in meat and cook in preheated oven at 180°C for about 30 minutes. Season with salt and cayenne pepper to taste and serve sprinkled with basil.
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