Ingredients:
- 4 chicken thighs
- 2 cloves of garlic
- 2 onions
- 4 peeled tomatoes
- 2 red or green peppers
- 4 tbsp. tablespoons of sunflower oil
- 1 small cauliflower florets detailed
- 200 g risotto rice
- 2 sachets of saffron powder
- 2 to 3 c. teaspoon chili powder
- 50 cl chicken broth
- Salt and pepper


4 people
Preparation time: 40 minutes
Temsp cooking: 40 minutes

Remove the skin from chicken thighs and cut them in half.
Chop the onions and garlic. Remove the central part of the tomatoes and chop the flesh. Book. Remove the seeds and cut the peppers into cubes.

Heat the oil in a pan or wok Neoflam. Turn to brown the chicken pieces and cook until browned on all sides, turning once.
Add onion and garlic. Fry before adding the tomatoes, peppers and cauliflower.
Mix and season. Pour the rice into the pan and stir Neoflam.
Add the saffron and chilli. Mix again stirring with a spatula Neoflam.
Add the chicken broth and bring to a boil, stirring sometimes.
Reduce heat and let simmer, uncovered, about 30 minutes, until completely absorbed the liquid.
Serve immediately.

Chef's tip:
Cauliflower can be replaced by broccoli and pepper with curry.