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🍽️ Crispy Chicken Thigh Risotto with Paprika and Chorizo

922 kcal · 30 min · 4 servings

Crispy Chicken Thigh Risotto with Paprika and Chorizo Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the bell peppers under running water.
  2. 2. Cut the bell peppers in half lengthwise.
  3. 3. Remove the seeds and white pith from the pepper halves.
  4. 4. Cut the pepper pieces into thin strips.
  5. 5. Rinse the chicken thighs under cold water.
  6. 6. Pat the chicken thighs completely dry with kitchen paper.
  7. 7. Separate the chicken thighs into two pieces at the joint.
  8. 8. Heat chili oil in a pot or pan.
  9. 9. Add the diced onions to the hot oil.
  10. 10. Sauté the onions briefly until they are soft.
  11. 11. Add the risotto rice to the pan with the onions.
  12. 12. Stir the rice until it becomes slightly translucent and glossy.
  13. 13. Pour a small amount of poultry broth over the rice.
  14. 14. Let the rice absorb the broth completely.
  15. 15. Stir continuously to prevent burning.
  16. 16. Repeat adding broth and stirring for about 10 minutes.
  17. 17. Add the sliced pepper strips to the pan.
  18. 18. Sprinkle paprika powder over the dish.
  19. 19. Add the sliced chorizo sausage.
  20. 20. Add the chili sauce to the pan.
  21. 21. Pour the remaining poultry broth into the pan.
  22. 22. Lightly salt the dish to taste.
  23. 23. Preheat the oven to 180 degrees (top and bottom heat).
  24. 24. Fold the chicken pieces into the rice mixture.
  25. 25. Place the pan in the preheated oven.
  26. 26. Simmer the risotto in the oven for about 30 minutes.
  27. 27. Remove the pan occasionally and stir.
  28. 28. Place the chicken pieces on top of the rice after simmering.
  29. 29. Let the dish stand in the oven for another 5 minutes.
  30. 30. Add a little more broth if it looks too dry.
  31. 31. Season the risotto with salt and cayenne pepper to taste.
  32. 32. Sprinkle the finished dish with fresh basil.

Nutrition per serving