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Chicken risotto

Recipe from: 2/5/2004 12:00:00 AM

Ingredients 14
Servings 4
Time 15 minutes


  • 25
    olive oil
  • 6
    chicken thighs, skinned and excess fat removed
  • 4
    rashers bacon, halved
  • 150
    chorizo sausages, cut into pieces
  • 2
    garlic cloves, crushed
  • 250
    arborio rice, rinsed
  • 10
  • pinch cayenne pepper
  • 100
    dry white wine
  • 500
    chicken stock (you may need more)
  • 200
    canned tomatoes
  • 125
    frozen peas
  • salt and pepper
  • chopped parsley and roasted red pepper strips


20 minutes
Heat the oil in a large pan and stir-fry the chicken pieces until golden brown.
Add the bacon and sausages and stir-fry along with the garlic for about 30 seconds.
Add the rice, paprika and cayenne pepper and stir-fry for one minute.
Add the wine and about 300 ml of the chicken stock.
Reduce the heat and simmer until the liquid has been absorbed, stirring continuously.
Add the tomatoes and stir in more stock by the spoonful, allowing the liquid to be absorbed before adding the next spoonful.
Add the peas when the rice is about half-cooked.
Add more liquid and seasoning as needed.
Garnish with chopped parsley and roasted red pepper strips.

Read more on: poultry  |  sauté

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