Chicken Risotto with Bell Pepper and Tomato

A juicy and quickly prepared dish that will delight all family members. Risotto is suitable for all seasons and an excellent choice for days when you want to cook something good quickly.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 250 g Meat, chicken, breasts

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 1 cup Rice, white, long grain

  • 1 teaspoon Spices, paprika

  • 2 cups Soup base, chicken, cube

  • 1 cup Tomato sauce, without salt

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Peel the onion and chop it finely. Cut the chicken into bite-sized pieces. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into small pieces.

  2. Place a deeper pan or smaller pot on the stove and heat the oil. Add the chopped chicken and let it gently sear on the bottom side. Then add the onion and bell pepper to the pot. Fry the ingredients for about 5 minutes, stirring occasionally, until the chicken pieces are nicely browned and the vegetables soften slightly.

  3. Add the rice and paprika to the pot and fry everything together for another 2 minutes, stirring constantly, until the rice becomes translucent. Stir in the tomato and pour in the broth. Season with pepper and salt to taste, then cover the pot and reduce the heat so that the liquid simmers gently. Cook the risotto for 20-30 minutes or until the rice is tender and has absorbed the liquid.

  4. Rinse the parsley under running water. Shake it well or dry it with paper towels and chop it. Sprinkle it over the prepared risotto, which is served on plates and ready to enjoy. A bowl of green salad pairs excellently on the side.

Nutrition Information (Per 100g)

  • Calories: 161.54 kcal
  • Fat: 4.2 g
    • Saturated Fat: 0.6 g
  • Carbohydrates: 21.08 g
    • Sugars: 2.2 g
  • Protein: 6.79 g
  • Fiber: 0.7 g