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Spicy chicken fillets with tomato risotto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 325
  • Fat about 10g
  • Carbohydrates about 37g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 0.5 tbsp olive oil
  • 3 dl water
  • 310 g tomato soup, 3 tbsp set aside
  • 150 g risotto rice
  • 1 onions, finely chopped
  • 50 g dried tomatoes, roughly chopped
  • 0.25 tsp salt
  • 280 g tender chicken breast fillets
  • 2 tbsp oil
  • 0.25 tsp salt
  • 1 tsp Tabasco sauce
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Briefly sauté the onion. Add the rice and sauté until translucent, stirring constantly. Add the tomato soup, gradually add the water, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the sun-dried tomatoes, season with salt.
Heat the oil in a frying pan, add the chicken, season with salt, fry for approx. 2 mins. on each side, add the Tabasco and reserved tomato soup, cook briefly, serve the chicken on top of the risotto.