Chunky Chicken Paella Risotto

It's a lovely succulent dish with various tasty oils making it irresistible.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 40 min

Ingredients

Chicken thighs on the bone (medium) 4
Salt & pepper as required
Garlic 1 clove
Onion (medium) 1
Pancetta 50g
Peppers (red, green, yellow) 1/3 each
Paprika 1 tbsp
Chicken stock cube 1
Hot water 400-500ml
Vegetable oil 3 tbsp
Butter 1 tsp
Pepper as required
Risotto rice 180g

Method

1
Season the chicken thighs with salt & pepper and keep aside for 10 minutes.
2
Put the oil in a large frying pan and fry the chicken on both sides (start with skin side down) on medium heat for 5-6 minutes.
3
When nicely browned, add the smashed garlic, a quarter of the onion finely chopped and pancetta. Fry on medium heat.
4
When the pancetta is cooked, add the unwashed rice, paprika and pepper and fry.
5
Roughly chop the remaining onion and slice the peppers and place attractively on top of the chicken and rice.
6
Add the chicken stock in the water and pour in 300ml. Simmer for a short while on medium heat.
7
When the stock has reduced, add more stock and keep simmering for 20 minutes, checking the rice is cooked. Season to taste with salt & pepper.
8
When the rice is nice and fluffy, turn the heat up to high and burn off the liquid. Turn off the heat when you hear the rice crisping up at the base. It's ready.

Tips & Note

●Chicken on the bone takes longer to cook, so fry it well at the beginning to get a nice brown colour (you could microwave it after this if you want).

Chunky Chicken Paella Risotto

It's a lovely succulent dish with various tasty oils making it irresistible.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Cook: 40 min

Ingredients

Chicken thighs on the bone (medium) 4
Salt & pepper as required
Garlic 1 clove
Onion (medium) 1
Pancetta 50g
Peppers (red, green, yellow) 1/3 each
Paprika 1 tbsp
Chicken stock cube 1
Hot water 400-500ml
Vegetable oil 3 tbsp
Butter 1 tsp
Pepper as required
Risotto rice 180g

Chunky Chicken Paella Risotto

Recipe ID :1678 Posted on 16 FEB 2016

Serves 2

Cook 40min
views 3,975
printed 55

saved 3

It's a lovely succulent dish with various tasty oils making it irresistible.

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Ingredients

Print Ingredients Email Ingredients
4
as required
1 clove
1
50g
1/3 each
1 tbsp
1
400-500ml
3 tbsp
1 tsp
as required
180g

Method

Cook
40min
1
Season the chicken thighs with salt & pepper and keep aside for 10 minutes.
2
Put the oil in a large frying pan and fry the chicken on both sides (start with skin side down) on medium heat for 5-6 minutes.
3
When nicely browned, add the smashed garlic, a quarter of the onion finely chopped and pancetta. Fry on medium heat.
4
When the pancetta is cooked, add the unwashed rice, paprika and pepper and fry.
5
Roughly chop the remaining onion and slice the peppers and place attractively on top of the chicken and rice.
6
Add the chicken stock in the water and pour in 300ml. Simmer for a short while on medium heat.
7
When the stock has reduced, add more stock and keep simmering for 20 minutes, checking the rice is cooked. Season to taste with salt & pepper.
8
When the rice is nice and fluffy, turn the heat up to high and burn off the liquid. Turn off the heat when you hear the rice crisping up at the base. It's ready.

Tips & Note

●Chicken on the bone takes longer to cook, so fry it well at the beginning to get a nice brown colour (you could microwave it after this if you want).

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