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Marinated BBQ chicken thighs with fruity curried risotto


For the chicken

  • 4 chicken thighs, skinned and boned
  • 1 chilli, chopped
  • 1 tsp cumin
  • 1 tsp chopped fresh coriander
  • Zest and juice of a lime
  • 1 tbsp olive oil (Borges)

For the risotto

  • 1 small onion, chopped
  • 2 clove garlic, chopped
  • Fresh chopped chilli
  • 1 tbsp sweet paprika
  • 1 tsp oregano
  • ½ red pepper, diced
  • Splash white wine
  • 3/4 cup Arborio rice (Scotti)
  • 2 ½ cups chicken stock (Calnort)
  • 1 small tin sweet corn
  • 1 tomato, deseeded and chopped
  • 100ml cream (President)
  • Few fresh coriander leaves
  • 2 tbsp grated Cheddar cheese


Marinate the chicken with the remaining ingredients and allow to infuse for 15 minutes. Meanwhile, sauté the onion, garlic and red pepper then add in the rice, paprika and oregano and cook for 2 minutes. Splash in the wine, then gradually add in the stock, cooking for 20-25 minutes. When almost ready, add in 100ml cream, sweet corn, tomatoes and cook for 2 minutes. Remove off the heat, stir in the chopped coriander and Cheddar and serve in bowls with the chicken thighs on top.

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