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Smoked Chicken in Hot Sauce with Risotto
Course
Dinner
Cuisine
Worldwide
Keyword
Baked, Butter, Chicken, Dinner, Garlic, Grilled, Olive Oil, Onion, Risotto, Spicy
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
2
servings
Ingredients
For the risotto
2
tbsp
olive oil
0.5
oz
butter
2
cups
vegetable stock
1 1/4
cups
water
warm
1
small onion
chopped
1
garlic clove
chopped
5.3
oz
arborio rice
salt and pepper
to taste
vegetables
according to your preferences
For the smoked chicken
2
smoked chicken drumsticks or breasts
10
tbsp
hot chilli sauce
5
tbsp
butter
1 1/2
tbsp
white vinegar
1/2
tsp
Worcester sauce
1/8
tsp
garlic powder
Instructions
For the risotto
Heat the butter and olive oil in a saucepan over medium heat.
Add the onion and garlic and cook for 3-4 minutes or until onion softnes.
Add the rice. Cook, stirring, for 1 minute or until grains appear glassy.
Reduce heat to a low, add the stock and water, 1 part at a time.
Stir with wooden spoon until liquid had been absorbed.
Repeat with remaining stock and water. This take about
25 minutes
.
Add salt and pepper to taste.
Add vegetables to rice with the last part of stock. Cook 2-3 minutes. Add salt and pepper.
Set aside.
For the smoked chicken
Combine hot chilli sauce, butter, vinegar, Worcester sauce and garlic powder in a samll saucepan over low heat.
Cook, stirring often until butter is melted and sauce is smooth. Remove from heat.
Transfer smoked chicken to a large bowl. Stir in 1/2 of the sauce until chicken is evenly coated.
Grill coated chicken until starting to get crispy, 5-7 minutes per side.
Transfer to a bowl and stir in remining sauce.
Serve with risotto and enjoy!
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