Fried chicken on tomato risotto
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
2
- 1 Chicken (approx. 1 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1 medium onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 125 g Long grain rice
- 1 can(s) (425 ml) peeled tomatoes
- 1/8 l clear broth (instant)
- 100 g frozen peas
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Parsley
Directions
- 1
Wash the chicken, dab dry and rub with salt, pepper and paprika. Place on the fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour.
- 2
Pour the escaping gravy over the meat in between. Peel onion and garlic and dice finely. Heat the oil in a pot and fry them both. Add rice and fry briefly.
- 3
Coarsely chop the tomatoes in the tin and add with the juice. Add the stock, bring to the boil, cover and let everything swell over a low heat for about 30 minutes. Add peas 5 minutes before the end of cooking time.
- 4
Season everything with salt, paprika and cayenne pepper. Spread the rice on a plate and arrange the chicken on top. Garnish with parsley.
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