CHICKEN AND SWEET POTATOES RISOTTO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut Sweet potatoes into 2cm pieces; boil, steam or microwave Sweet potatoes until tender.
- Heat oil in large pan, add leek, chicken, garlic and spices, cook, stirring, 5 minutes.
- Stir in rice; mix well. Stir in undrained crushed tomatoes and wine, simmer, uncovered, stirring constantly, 10 minutes.
- Stir in stock, simmer, covered, 15 minutes, stirring halfway through cooking time. Remove from heat; stand, covered, 10 minutes. Stir in cheese, basil and Sweet potatoes, stir over heat until hot.
INGREDIENTS
- 500 grams Sweet potatoes, peeled
- 2 tablespoons Peanut oil
- 350 grams leek, sliced
- 500 grams chicken thigh fillets, sliced
- 2 cloves garlic, crushed
- ¼ teaspoon chili powder
- ½ teaspoon ground turmeric
- 300 grams short-grain rice
- 500 grams can tomatoes
- 125 ml dry white wine
- 700 ml chicken stock
- 50 grams grated parmesan cheese
- 2 tablespoons chopped fresh basil
4 comments for “Chicken and Sweet potatoes Risotto”
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