Preparation time
10min
Total time
35min
Portion
4
person(s)
Level
--
Ingredients
Arroz Con Pollo Risotto
- 20 g olive oil
- 1 --- brown onion
- 1 --- garlic cloves
- 500 g skinless chicken thigh fillets, cut in chunky cubes
- 1 tsp ground cumin
- 1 tsp paprika, red
- 300 g rice, risotto
- 400 can canned diced tomatoes
- 500 g water
- 1 cube chicken stock, can use tmx chicken stock paste
- 60 g white wine, dry
- 1 red capsicum, chopped
- 60 g frozen peas
- 60 g black olives
- 2 sprigs parsley leaf, fresh, chopped for garnish
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Chop Onion & Garlic 3s/Sp5
2. Saute 3m/120°C/Sp1
3. Add chopped chicken, cumin, paprika - cook 4m/100°C/
"Counter-clockwise operation" /Sp1
4. Inset butterfly and add risotto, tomatoes, water, stock cube & wine -
cook 11m/100°C/"Counter-clockwise operation" /Sp1
5. Remove butterfly, add capsicum, olives & peas - cook 4m/100°C/"Counter-clockwise operation" /Sp1
6. Transfer to thermoserver and add chopped parsley and rest for 5 mins
Method
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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