Creamy Risotto Style Chicken And Rice Recipes

CREAMY CHICKEN RISOTTO RECIPE

Steps:

• In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
• Add the chicken and cook until you see the light brown patches.
• Add the rice and stir for two to three minutes on medium-high heat.
• Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
• The cooking time for the rice might take from 20 to 25 minutes.
• Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
• The risotto should be creamy and should be served immediately.

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

Steps:

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CREAMY RISOTTO-STYLE CHICKEN AND RICE

Steps:

• Season the chicken with the thyme and black pepper.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet. Add the onion, red pepper and garlic and cook for 3 minutes or until the vegetables are tender-crisp, stirring often.
• Add the rice and cook and stir for 2 minutes or until the rice is lightly browned. Stir in 1 cup stock. Stir in the remaining stock and the soup and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.
• Return the chicken to the skillet and cook for 5 minutes or until the chicken is hot, stirring often. Sprinkle with the cheese and parsley.

CHICKEN " SOUP " RISOTTO STYLE!

Steps:

• On med-high heat sauté cubes of chicken in olive oil until cooked through.
• Add some salt and pepper to taste.
• Add veggies, herbs, and salt again for flavor and to sweat the veggies
• Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
• Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
• Bring to a boil and reduce heat.
• Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
• Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
• It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.