Tomato-chicken risotto
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 4 Chicken legs
- 1 medium onion
- 2 Carrots
- 2 TABLESPOONS Oil
- 200 g Avorio rice
- 1 package (500 g) chunky tomatoes
- 1/4 l Chicken broth (instant)
- 1 jar(s) (425 ml, separation weight: 240 g) Pineapple
- 200 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
Directions
- 1
Halve chicken legs, wash and pat dry. Peel and finely chop the onion. Peel, wash and dice the carrot. Heat the oil in a pot and fry the chicken legs well.
- 2
Add the onion, carrot and rice and sauté briefly. Add chunky tomatoes and stock, cover and cook over low heat for 20 minutes. Drain pineapple and cut into pieces. Add pineapple and peas five minutes before the end of cooking time.
- 3
Season with salt, pepper and paprika. Arrange on a plate and garnish with parsley.
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