Basque Chicken Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil or sunflower oil
- 4 chicken leg (s) without back part
- 1 tablespoon, leveled flour
- 1 teaspoon, heaped salt
- a lot pepper, black
- 1 tablespoon olive oil or sunflower oil
- 2 onion (s), halved, sliced
- 2 large red peppers, cut into short strips
- 2 clove (s) garlic, chopped
- 1 small Can / s tomato paste
- 250 g rice (white lon rain rice)
- 560 ml poultry stock
- 0.33 teaspoon, leveled thyme
- 1 teaspoon, leveled chili powder
- 8 olives, black, halved
- 150 g bacon, air-dried
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs in cold water and pat dry. Mix the salt, flour and pepper and dust the legs with it on all sides.
- Heat 2 tablespoons of oil in a saucepan and brown the meat on all sides. This takes about 15 minutes, then remove the meat and set aside.
- Pour the remaining tablespoon of oil into the saucepan, heat it and sweat the peppers and onions in it. Now add the garlic and sauté briefly. Add the rice and stir-fry for 1 - 2 minutes.
- Stir in the tomato paste, season with chilli, thyme, pepper and salt. Finally deglaze with the hot broth. Bring the whole thing to the boil and add the meat again. Close the lid and simmer gently at a very low temperature for about 45 minutes until the meat and rice are cooked through.
- Finally stir in the diced ham, olive halves and chopped parsley. Heat the dish again slightly with the pan closed. Then serve immediately.
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