Chunky Chicken Paella Risotto

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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

Cook

40min

Season the chicken thighs with salt & pepper and keep aside for 10 minutes.

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.

When nicely browned, add the smashed garlic, a quarter of the onion finely chopped and pancetta. Fry on medium heat.

When the pancetta is cooked, add the unwashed rice, paprika and pepper and fry.

Roughly chop the remaining onion and slice the peppers and place attractively on top of the chicken and rice.

Add the chicken stock in the water and pour in 300ml. Simmer for a short while on medium heat.

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.

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.

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