John Myers
Roman Pot Risotto with Chicken Leg
The perfect roman pot risotto with chicken leg recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
- 250 gr Brown rice
- 2 Red pointed peppers
- 1 bunch Soup green fresh
- 1 Onion
- 250 gr Canned tomatoes
- 250 gr Canned corn
- 200 gr Sour cream
- 150 ml Water
- 100 ml Sweet chili sauce
- 1 tl Sweet paprika powder
- 1 tl Orange salt
- 1 tl Red thai curry paste
- Salt, pepper, paprika powder – for the legs ..
- 6 Bay leaves
- a risotto that is very tasty and doesn’t need to be stirred often, because it doesn’t burn in the roman pot, but just rubs nicely in the roman pot clean and cut into small cubes .. soak the roman pot for a few minutes ..
- .pour away the water after soaking.Now put all the ingredients of my recipe for the risotto and the diced vegetables in the roman pot..add the sour cream, water, chilli sauce and all the spices .. i stirred everything well once .. i put them on top seasoned chicken drumsticks .. I smeared the chicken drumsticks with a little sweet chili sauce and put the lorbeeer leaves in between.
- Then I put the lid on the Roman pot, put it in the cold oven and let it cook for 60 minutes with fan-assisted, 200 degrees without stirring ..
- after said 60 minutes I took the lid off the first time .. I carefully took out the legs and stirred the risotto once … then I put the legs back on the risotto. i coated the poultry again with sweet chili sauce and let it take another 15 minutes without a lid at the same temperature.
- It turned out very tasty, was easy to make, and I hope you have fun cooking it. Psnatural rice takes longer to cook and is then still a bit pleasantly firm to the bite .. other simple rice is a little faster .. I prefer but brown rice ..
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