Rice with chicken curry and caramelized onion

Rice with chicken curry and caramelized onion

Risotto with a slight hint of India due to the incorporation of curry. In this recipe we will use Extra Virgin Olive Oil Peña de Baena which is an excellent accompaniment to rice dishes.

1. In a saucepan, put extra virgin olive oil Peña de Baena together with the shallot and cook it over low heat.
2. Next, add the chicken pieces and brown. Remove the breasts and set aside.
3. In the saucepan, add the rice and sauté. Dip with a splash of brandy, add a tablespoon of curry powder to taste and then the stock.
4. Cook for about 12 minutes, stirring constantly.
5. Add the chicken, grated Parmesan cheese and butter.
6. Season with salt and pepper.
7. Add the chopped chives and serve.
8. Finally, add caramelized onion on top and a few green apple sticks.

Recipe prepared by chef Antonio López.