Risotto with Chicken Thighs

Ingredients

• 4 chicken thighs
• 400 g risotto rice
• 800 ml poultry broth
• 2 Bell peppers
• 100 g chorizo (in slices)
• 2 tbsp chili sauce
• 1 tbsp paprika powder
• 1 onion (diced)
• 2 tbsp chili oil
• Salt
• Cayenne pepper
• chopped basil (for garnish)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and cut into strips.

2. 2.

   Wash chicken thighs, pat dry and split at the joint.

3. 3.

   Sauté diced onion in hot chili oil, add risotto rice and sauté until translucent. Pour in a bit of poultry broth and let the rice absorb it while stirring. Continue for about 10 minutes, then add bell pepper, paprika powder and chorizo. Add chili sauce and remaining broth. Season with salt, mix in the chicken and bake in preheated oven at 180°C (convection) for about 30 minutes, stirring occasionally. Finally place the chicken on top of the rice and let it brown for about 5 minutes. If needed, add a little more broth. Season with salt and cayenne pepper and serve sprinkled with basil.