Chili Bean Risotto with Chicken Skewers – *

(*) Mexican style.

Preheat the oven to 80 degrees Celsius and heat a plate.

Cut the chicken breasts into large cubes. Mix Tabasco and oil and add the chicken cubes. Leave to soak for about 1000 cmin. Then drain the cubes on paper towels and put them on skewers. Season the chicken skewers with salt. Fry in hot oil over medium heat for 3 to 4 minutes. Put them on a preheated plate and let them cook at 80 degrees Celsius.

For the long grain rice, remove the peel from the onion and chop finely. Sauté in hot oil until light yellow. Add the long grain rice and fry briefly. Add the meat stock and cook the long grain rice uncovered on the stove, stirring occasionally, until it has absorbed the liquid.

In the meantime, halve the chili peppers lengthwise, pit them and chop into fine strips. Drain the beans in a sieve and briefly cool. Add the pelati, chili strips, beans, peppers, tomatoes, cumin and marjoram to the risotto and sauté until it is firm to the bite. If necessary, add a little meat stock or tap water.

Season the risotto with salt and pepper and let it simmer for 5 minutes with the lid closed. Then serve the chicken skewers on top.

Our tip: Never cook beans covered, then they are easier to digest.

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