Recipes
Spanish Chicken fillets Risotto
This delicious recipe has been influenced by the Spanish and also French cuisine. Healthy and tasty! Simple and with little effort it will look fantastic! For preparation only 15 minutes is needed, and then it simmers on low heat for about 45 minutes, during which you can do something else around the house.
Ingredients
| 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 tablespoon | Vegeta Chicken Stock Powder |
| 1 cup | water |
| 150 g | long grain rice |
| 100 g | black olives, finely chopped |
| 1 tablespoon | capers |
Preparation
- Sprinkle the chicken meat with pepper, rosemary and basil.
- Using a deeper and bigger pan heat up the oil, then fry the chicken briefly.
- Remove the chicken and using the same oil fry the onion. Add capsicum, tomatoes, peas, corn, carrot, garlic, bay leaf, Vegeta Chicken Stock Powder, water and rice and cook on mild heat for 30 minutes.
- At the end of cooking add the olives and capers.
Serving
Serve with green salad.
Tip
While serving, you can sprinkle with grated parmesan cheese.
PDF version
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