Hello my lovelies!
You like chicken? You like tomato sauce? And you like risotto?
There you go !! My one pot baked chicken risotto !!
Let’s see the receipe, Chef!
One Pot baked Chicken Risotto
- 5 chicken thighs
- 5 tbsp olive oil
- 1 onion
- 2 carrots
- 1 white turnip
- 250 g risotto rice
- 2 garlic cloves
- 300 g tomato sauce
- 1/2 glass white wine
- 1,5 l poultry broth
- 1 tsp ground curcuma
- 1 tsp ground ginger
- 1 tsp ground paprika
- 6-8 basil leaves
Cut each thigh in two pieces.
Heat 3 tbsp olive oil in your casserole and stir fry the chicken parts until golden on each side. Set aside.
Pour 1 or 2 tbsp olive oil again and stir fry the minced onion.
Add the carrots and turnip chopped, the grated garlic and rice.
When the rice starts to get translucid, pour the wine.
Add the tomato sauce, thyme, spices and 2 ladles of broth. Cook at medium heat until there's no more liquid.
Start again with more broth until the rice starts to be more tender (around 8-10 minutes).
Place the chicken pieces in the rice, add the chicken juice if there is and more broth.
Cook at low heat with lid until the rice is properly cooked.