Princess Roasted Red Pepper Chicken With Creamy Risotto Recipes

ROASTED RED PEPPER CHICKEN

Steps:

• With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
• In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
• While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
• Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

PRINCESS ROASTED RED PEPPER CHICKEN WITH CREAMY RISOTTO

Steps:

• Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
• Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
• Meanwhile, cook Chicken in another skillet in remaining Dressing on medium heat for 8 minutes.
• Turn Chicken over; Cover; Cook an Additional 10-15 minutes or until Chicken is cooked through.

ROASTED RED PEPPER RISOTTO

Steps:

• Using a food processor, process the carrots and garlic together until finely minced.
• In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
• Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
• While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
• Add butter to caramelized veggies and let melt.
• Add rice, stirring to coat each grain.
• Cook 1-2 minutes.
• Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
• Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
• Do not add any additional liquid until the previous liquid has been absorbed!
• Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
• You may not need all of the stock mixture, or you may need to supplement with additional stock.
• Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
• When the rice is nearly done, add the vinegar.
• Adjust seasonings and add the oregano and tarragon.
• When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

RED PEPPER RISOTTO

Steps:

• Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.Pour in wine and cook for a minute or two.Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.Add cheeses and stir. Serve immediately!

ROASTED RED PEPPER RISOTTO

Steps:

• 1. Heat the chicken stock in a saucepan and keep hot over low heat. 2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the shallot and garlic; cook 1 minute. 3. Add the rice to the garlic mixture, stir and turn the heat to low. Add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. 4. Continue to add the stock 1/4 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. 5. While the risotto is cooking, preheat the broiler to roast the red pepper. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves on a cookie sheet (skin side up). Broil until the skin is evenly blistered, about 5 to 8 minutes. Put the pepper in a bowl, cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and slice the pepper into strips. 6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the red pepper strips. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. 7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and red pepper strips.

CHICKEN, RED PEPPER AND CHORIZO RISOTTO

Steps:

• Heat the chicken stock in a pan until just boiling. Leave on simmer. Place four bowls (in which the risotto will be for served) somewhere to warm.
• As the stock is heating, in a separate large saucepan, heat butter and 2 tablespoons of olive oil. When hot, add the chicken breasts and seal all around until some of the flesh is browning slightly. Season the breast with a little salt and pepper as they cook. Remove the pan from the heat and remove the chicken breasts, placing them straight into the simmering stock. Retain butter, oil and chicken juices in the pan.
• Cook the chicken breasts in the stock for 10 minutes and then remove, placing them on a clean plate or chopping board to cool a little. Leave the stock on simmer.
• Whilst the chicken is cooling, reheat the pan that the chicken was cooked in. Fry the cubed red pepper in this pan until the colour changes from bright red to a softer colour red (this will only take a minute or so). Add the cubed chorizo to the pepper and stir fry both together until the chorizo has released oil but is not overcooked (this will take about two minutes).
• Use a straining spoon to remove the cooked pepper and chorizo from the pan and place it to one side in a clean dish.
• Add the chopped shallots (or onion) to the pan that the pepper and chorizo were cooked in and soften over a low heat for a few minutes. It will absorb the chorizo oil as it cooks so that no flavour is lost.
• While the shallots (or onion) are cooking, tear the chicken breast into small pieces, less than bite size. This is best done with fingers or forks (not a knife) to get rough texture on the chicken surfaces. Leave the chicken pieces on the plate or board.
• When the shallots (or onion) are cooked add a little more oil to the pan and turn up the heat. As soon as the pan is hot, add the rice to the pan and stir until the rice is translucent (about 2 minutes) then immediately add the glass of Vermouth/wine mixture - this will steam, so be ready for that - and continue to stir.
• Just before all of the Vermouth/wine has been absorbed by the rice turn down the heat to medium and start adding the hot stock, one ladle at a time. Stir between additions of stock and add the next ladle just before the one before has been absorbed into the rice mixture.
• After about 15 minutes, two thirds of the stock should have been added. At this point return the chicken, pepper and chorizo to the pan add continue to add the remaining stock, one ladle at a time.
• After a further 8-10 minutes of cooking all of the stock should have been incorporated and the risotto should be creamy but still slightly wet. It is almost ready for serving. Turn the heat off.
• Immediately add the Parmesan to the risotto and stir this in gently. It will create the final degree of creaminess needed.
• Serve the risotto into warm bowls, for eating with a spoon. No garnish is required because the risotto is packed with flavour, but if you want to garnish, top with some chopped flatleaf parsley This dish goes well with a glass of cold dry white Muscadet sur Lie or with a slightly peppery red Cotes du Rhone.