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Creole Roasted Chicken with Leek Risotto

Creole Roasted Chicken with Leek Risotto

Creamy risotto with smoky, spicy chicken.

Creole Roasted Chicken with Leek Risotto

Serves 4

4 (about 1kg) chicken supremes, see tip

½ cup chicken stock

Sliced chilli and parsley, to garnish

Creole Marinade

1 small onion, chopped

1 tbsp fresh thyme leaves

¼ cup parsley leaves, chopped

1 red capsicum, chargrilled, chopped

3 tsp sweet paprika

2 medium red chillies, halved, seeds removed and chopped

2 cloves garlic, crushed

¼ cup red wine vinegar

Leek Risotto

2 tbsp olive oil

1 leek, halved lengthways, thinly sliced

1½ cups arborio rice

½ cup white wine

3½ to 4 cups chicken stock

½ cup grated parmesan cheese

½ cup parsley leaves, finely chopped

To make Creole marinade, puree all ingredients in a blender until smooth. Transfer to a non-metallic bowl. Add chicken. Stir to coat. Cover and refrigerate for 4 hours.

Preheat oven to 180˚C. Scrape off marinade and reserve. Heat an oiled ovenproof frying pan over high heat. Add chicken and cook, turning once, for 8 minutes, or until brown all over. Add combined stock and reserved marinade. Cook in preheated oven, for 20 to 25 minutes, or until chicken is cooked through. Transfer chicken to a plate. Place cooking juices in a pan and heat on medium to high heat. Gently boil for 3 to 5 minutes or until rich and thick.

To make leek risotto, heat oil in a saucepan over a medium to low heat. Add leek. Cook, stirring for 8 minutes, or until softened. Stir in rice. Add wine and hot stock. Bring to the boil. Simmer gently, stirring regularly, for 15 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat. Stir in parmesan and parsley. Serve risotto with chicken, garnished with chilli and parsley, and juices.

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