Basque chicken risotto

Ingredients for 4 servings:

• 2 tbsp olive oil or sunflower oil
• 4 chicken legs without back part
• 1 tbsp, leveled flour
• 1 tsp, heaped salt
• lots of pepper, black
• 1 tbsp olive oil or sunflower oil
• 2 onions, halved, sliced
• 2 large red bell peppers, cut into short strips
• 2 garlic cloves, chopped
• 1 small can of tomato paste
• 250 g rice (white long grain rice)
• 560 ml chicken stock
• 0.33 tsp stratified thyme
• 1 tsp, leveled chili powder
• 8 black olives, halved
• 150 g bacon, air-dried
• e.g. parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy – that gives you that holiday feeling!

Rinse the chicken thighs in cold water and pat dry. Mix the salt, flour, and pepper and dust the thighs generously with it on all sides. Heat 2 tablespoons of oil in a pan and sear the meat on all sides. This takes about 15 minutes, then remove the meat and set aside. Pour the remaining tablespoon of oil into the pan, heat, and sauté the peppers and onion. Now add the garlic and sauté briefly. Add the rice and fry for 1-2 minutes, stirring. Stir in the tomato paste, season with chili, thyme, pepper, and salt. Finally, deglaze with the hot stock. Bring everything to a boil and add the meat back in. Close the lid and simmer gently on very low heat for about 45 minutes, until the meat and rice are tender. Finally, stir in the ham cubes, olive halves, and chopped parsley. Gently reheat the dish with the lid on. Serve immediately.