Chicken Thigh Risotto
34 views
2 servings
Added 2024-02-28
Updated 2024-02-28
Ingredients
2
People
| 1 | Red bell pepper |
| 1 | Onion |
| 400g | Chicken thighs |
| 2 cups | Heavy cream |
| 1 cup | Risotto rice |
| Garlic & paprika powder | |
| Salt & pepper | |
| 1/3 cup | Chopped parsley |
Instructions
Cooking mode
- First, cup up the chicken thighs into bite size pieces & marinate for 1 hour or overnight.
- On medium heat, add oil & fry chicken thighs for 10 minutes. Remove from pan, leave the excess oil.
- In the same pan, sauté the vegetables for 10 minutes. Add in the heavy cream, rice, spices & chicken. Mix until the rice is cooked aldente, so about 10 minutes. (Add hot water if rice needs to cook more)
- Finally add the chopped parsley, mix well & serve with freshly grated Parmesan if you’d like!