John Myers
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Chicken Legs on Paprika Vegetables with Saffron Risotto >>
The perfect chicken legs on paprika vegetables with saffron risotto >> recipe with a picture and simple step-by-step instructions.
Chicken drumsticks on bell pepper fly
- 6 Chicken drumsticks
- 2 Branches Rosemary
- 1,5 Garlic cloves
- 4 tbsp Olive oil
- Salt
- 1 tbsp Sweet paprika
- 1 pinch Cayenne pepper
- 2 Red peppers
- 100 g Black pitted olives
- 100 ml Chicken stock
- 2 Branches Basil
- 3 Marinda tomatoes
Saffan risotto
- 1 Onion
- 0,5 Clove of garlic
- 250 g Arborio risotto rice
- 100 ml White wine dry
- 2 tbsp Cold pressed olive oil
- 400 ml Vegetable broth
- 0,1 g Saffron threads
- 20 g Butter
- 100 g Freshly grated Parmesan
Risotto made with saffron
- Finely chop the onion and garlic. Heat the oil in a saucepan and sauté the onion and garlic. Add rice and stir until the rice grains are covered all over with oil. Then deglaze with the wine and slowly boil down. Now gradually pour in the broth and stir the rice regularly. Whenever the liquid is used up, add more. When the rice is done but still has a bite, stir in the saffron threads, butter and Parmesan. If necessary, add a little salt.
meat and vegetables
- Wash the chicken drumsticks and pat dry. Chop the garlic and mix with the chopped needles of a sprig of rosemary. Clean and wash the peppers and cut into bite-sized pieces. Wash the tomatoes as well, cut out the stalk and roughly dice.
- Heat the oil in a pan and fry the legs on all sides. Sprinkle with rosemary, garlic, salt, paprika powder and cayenne pepper and cook covered for 15 minutes over low heat. Add peppers, tomatoes and olives and fill up with the broth. Cover and let simmer for another 15 minutes.
- Wash basil, dry lightly and cut into strips. Serve the legs with paprika vegetables and saffron risotto. Sprinkle with basil and garnish with rosemary. PS: Next time I would slide the legs into the preheated tube for a short moment at the end so that they become a little crispier.
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