Spiced Chicken Risotto

Spiced Chicken Risotto

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Servings: 4
Calories: 600


  • 3 tbsp oil
  • 4 chicken joints
  • 2 onions chopped
  • 1 green pepper seeded and cut in strips
  • 8 oz long-grain rice
  • 2 chicken bouillon cubes
  • 27 floz hot water
  • 8 oz can of peeled tomatoes
  • 1 clove of garlic crushed
  • 1 level tsp curry powder
  • 1 1/3 cup mushrooms sliced
  • salt and pepper


  • Heat the oil in a frying pan and fry the chicken joints quickly until golden brown on both sides. Reduce the heat, cover with a lid or foil and cook gently for about 20 minutes or until the chicken is tender. Lift it out and keep warm on one side.
  • Add the onions and green pepper to the pan and fry for 2-3 minutes or until soft. Add the rice and fry for a further 2-3 minutes. Crumble the bouillon cubes in the hot water, stir and add to the pan with the tomatoes, garlic and curry powder.
  • Bring to the boil, stir lightly, then cover with a lid and simmer for about 25 minutes or until the rice is tender and all the stock is absorbed.
  • Stir in the mushrooms and cook for a further 5 minutes. Taste and check seasoning. Pile the rice onto a warm serving dish and arrange the chicken joints on top.
  • Serve very hot.
Calories: 600 kcal
Carbohydrates: 56 g
Protein: 25 g
Fat: 30g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 585 mg
Potassium: 678 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 674 IU
Vitamin C: 37 mg
Calcium: 59 mg
Iron: 2 mg
Ingredients Chicken, Chicken Joints
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