Baked Spanish Chicken Risotto
- by: kusinera
- Rating:
- Category: Main Course
- Level: Easy
- Total Time: 1 hr 0 mins
400 g chicken fillet, cubed
1 pinch pepper, grounded
1 teaspoon rosemary, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
100 g chopped finely
120 g red capsicum, cubed
40 g tomatoes, canned, diced
100 g peas
50 g corn
100 g carrot, cubed
3 garlic cloves, crushed
1 bay leaf
1 tbsp Vegeta Chicken Stock Powder
1 cup water
150 g long grain rice
100 g black olives, finely chopped
1 tbsp capers
1) Sprinkle the chicken meat with pepper, rosemary and basil.
2) Using a deeper and bigger pan heat up the oil, then fry the chicken briefly.
3) Remove the chicken and using the same oil fry the onion.
4) Add capsicum, tomatoes, peas, corn, carrot, garlic, bay leaf, Vegeta Chicken Stock Powder, water and rice and cook on mild heat for 30 minutes.
5) At the end of cooking add the olives and capers.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 45 mins | |||
| Ready In: | 0 hr 45 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Sauteing |
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| Recipe Tags: | Baked Spanish Chicken Risotto | Spanish Chicken Risotto | Baked Spanish risotto | chicken fillet |
