John Myers
Orange Chicken with Tomato Risotto
The perfect orange chicken with tomato risotto recipe with a picture and simple step-by-step instructions.
- 1 Organic orange
- 2 tbsp Honey
- 0,25 tsp Chili
- Salt pepper
- 4 tbsp Oil
- 6 Chicken legs
- 1 Onion
- 1 Clove of garlic
- 50 g Sun-Dried tomatoes
- 0,5 l Vegetable broth
- 200 g Risotto rice
- 1 Can Tomatoes (425 ml)
- 50 g Parmesan
- For the legs, wash the orange with hot water, pat dry and rub off the skin.
- Squeeze the orange.
- Mix the orange juice and zest, honey, chilli, 1/2 teaspoon salt and 3 tablespoons oil.
- Wash the clubs, pat dry and cut in half at the joint.
- Mix with the marinade.
- Place the clubs on a baking sheet, fry them in a preheated oven at 175 ° for about 1 hour.
- Brush with the marinade from time to time.
- For the risotto, peel and chop the onion and garlic.
- Dice the dried tomatoes.
- Sauté everything in 1 tablespoon of oil.
- Add rice, sauté briefly.
- Add canned tomatoes and roughly chop, bring to the boil.
- Gradually stir the stock into the rice.
- Simmer open over low heat for about 20 minutes.
- Grate the Parmesan, stir into the risotto and season with salt and pepper.
- Serve with the chicken
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