Chicken Risotto with Bell Peppers
Chop the peppers into dices and set aside.Into a saucepan, add some olive oil, add the onion and the garlic, let it brown slightly.After that, add the peppers and stir for 1 minute. Over low heat, cover the pan and let it simmer.Cut the chicken breasts into cubes and transfer them to the saucepan, stir again for 1 minute. Season with salt, black pepper, sweet paprika, curry powder and mixed spices. Mix it all together very well, add the ready-made tomato sauce and mix again, cover the pan and let it cook for 2 to 3 minutes.Then add the prewashed rice, mix very well, add the water and cover the pan, let it all cook for 10 minutes on low heat so it won't get dry.Turn off the heat and serve.
Ingredientes
- ½ Green Pepper
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Medium Onion Chopped
- 2 Crushed Garlic Cloves
- 400g of Chicken Breast
- 1 Shallow Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- ½ Teaspoon of Curry Powder
- ½ Teaspoon of Mixed Spices
- 8 to 10 Tablespoons of Tomato Sauce
- 1 ½ Cups of Rice for Risotto
- 350ml of Water
Modo de Fazer
Chop the peppers into dices and set aside.
Into a saucepan, add some olive oil, add the onion and the garlic, let it brown slightly.
After that, add the peppers and stir for 1 minute. Over low heat, cover the pan and let it simmer.
Cut the chicken breasts into cubes and transfer them to the saucepan, stir again for 1 minute. Season with salt, black pepper, sweet paprika, curry powder and mixed spices. Mix it all together very well, add the ready-made tomato sauce and mix again, cover the pan and let it cook for 2 to 3 minutes.
Then add the prewashed rice, mix very well, add the water and cover the pan, let it all cook for 10 minutes on low heat so it won't get dry.
Turn off the heat and serve.
