Risotto with Chicken Legs

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Risotto with Chicken Legs
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
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)
How healthy are the main ingredients?
onionsaltcayenne pepperBasil

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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