Summary

Ingredients

• 1 large onion (s)
• 2 large cloves garlic
• 1 bell pepper (s)
• 100 g sausae, (chorizo - Spanish pepper salami)
• 6 small chicken leg (s)
• 250 g risotto rice or rice puddin
• 1 teaspoon, heaped paprika powder, smoked or hot pink
• 750 ml chicken broth
• 100 g peas, frozen
• 1 bunch parsley
• 1 lemon (s)
• Olive oil, for frying

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Instructions

1. Peel the onion and garlic. Finely dice the onion and bell pepper. Cut the garlic into slices. Roughly dice the chorizo. Wash and dry chicken thighs.
2. Heat some olive oil in a flat roasting pan or pan with a lid. Fry the chicken legs all over until crispy and remove. Leave out the chorizo a little, then fry the vegetables briefly with it. Stir in rice and paprika. Pour in the chicken stock, put the legs back in the roaster, bring to the boil, reduce the heat, cover and simmer for about 20 minutes. Add the peas 5 minutes before the end.
3. Wash, dry and roughly chop the parsley. Cut the lemon into 6 wedges. Sprinkle the parsley on top before serving and serve with the lemon wedges.