Creamy Spicy Chicken Risotto – a delicious recipe with vegetable oil, chicken, cayenne pepper, mushroom, basil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
2
Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
3
Add rice and stir till rice is lightly browned.
4
Add the chicken broth and stir once in a while and bring to a boil.
5
Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
6
Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
7
Add the rest of the lemon juice and parmesan to your liking and serve hot.
1251
kcal
Calories
32
g
Fat
105
g
Carbs
134
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 6 chicken drumsticks, 2 teaspoons cayenne pepper, 3/4 cup mushroom (canned or fresh), and more.
Yes, Creamy Spicy Chicken Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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