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Julie McNabb
Cooked saffron risotto with chicken and chorizo
Rice dish with chicken breast, pepper, onion and chorizo sausage.
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Ingredients
Directions
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Prepare the risotto according to the instructions on the package. Cut the chicken fillets into cubes.
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Heat in a large oil frying pan and fry the chicken cubes in brown for 3 minutes.
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Cut the chorizo sausage into slices. Season with pepper and salt, onion and chorizo to the chicken. Fry the whole 7 minutes, regularly shovel.
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Cut the roasted peppers into rings. Spoon the chicken mixture and paprika through the risotto and heat the dish. Sprinkle the chives.
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Nutrition
590Calories
Sodium30% DV720mg
Fat31% DV20g
Protein72% DV36g
Carbs22% DV67g
Fiber12% DV3g
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