Recipe
Chicken Roasted With Potatoes, Peppers, And Shallots Recipe
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- 75 g Unsalted cashew nuts;
- 1 Red pepper; de-seeded and cut into thin strips
- 200 g Cooked chicken; skinned and cut into small pieces
- 600 ml Vegetable or chicken stock;
- 2 tb sliced fresh parsley
- 1 tb Olive or sunflower oil
- 1 Garlic cloves; crushed
- 2 Celery sticks; sliced
- 1 Onion; sliced finely
- 200 g Brown rice;
Directions
- Step #1 Heat the oil in a large frying pan or wok & carefully cook the onion, garlic, celery & pepper for 3-4 mins.
- Step #2 Add the rice & cook for 1-2 mins.
- Step #3 stir in the the stock & Spice uping & bring to the boil.
- Step #4 Cover & let simmer carefully for 25-30 mins, or until all the liquid has been absorbed.
- Step #5 Add the chicken, nuts & parsley to the risotto, stir well & cook for 3-4 mins until heated through.
- Step #6 Check the Spice uping.
- Step #7 Serve as soon as possible.
- Step #8 --.
- Enjoy the Chicken Roasted with Potatoes, Peppers, And Shallots recipe
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