Wednesday, January 22, 2014

Recipe: Chicken and Broccoli Risotto

One of my favorite foods growing up was {and still is} creamy chicken and rice. We had lots of varieties of this whether baked, microwaved or made on the stovetop. All of them had Campbell's Cream of Something in them {celery, chicken, mushroom}.

Well, folks, what costs $1 in the US costs about $5 here {ok, not always, but imported things like Campbell's soup are expensive}! More than that, have you seen the ingredients on Campbell's soups? Lots of salt and unidentifiable things....gah!

So, when I saw this recipe on Pinterest, I was so excited! I always thought that risotto was a fancy, schmancy chef-y thing that would be too hard. Yet, Sweet C promised it was easy.

I'm delighted to say it WAS easy! It's a bit labor intensive {you cannot leave it}, but worth it. I do not have the faintest idea where to find Aborrio rice in Tianjin, and stock is more expensive than Campbell's soup, so I made some changes. Still, it's fabulous.

As Sweet C says, this is completely customizable. You can make it vegetarian, vegan, and add whatever you'd like. She uses green onions and peppers, but I've been on a broccoli kick lately, so I used that instead. And, even though I halved the recipe, I have enough for eat least two more meals. Win!

1 boneless, skinless chicken breast, diced.
1/2 a red pepper, diced
1/2 yellow onion, minced
2 cloves garlic, minced
2 cups fresh broccoli florets
1 TBS olive oil
1 1/2 TBS butter
1 packet chicken bouillon
2 cups hot water
1 1/4 cups rice {I used regular white rice}
4 pinches paprika {I literally reached into my paprika bag and pinched 4 times}
Salt and Pepper to taste

In a tea kettle boil your water {if you're using actual stock, you can heat it in a sauce pan}.
Chop your chicken and veggies while the water is boiling.

Add the olive oil to your pot {I used a small dutch oven} and brown the chicken with some salt and pepper on medium heat.

When the chicken is browned on each side, add your veggies and let them saute until they're a bit soft.

Add the butter with the paprika and let it melt.

Now, add the rice and let it "toast" for a few minutes {because I cook with a hot plate, I used low-to-medium-low heat for the rest of the recipe}.

By this time, you should have mixed your hot water with your bouillon. Start adding this in small increments. Your consistency should be just a bit liquidy. When it starts getting too thick, add more liquid. I kept a 1/4 cup measuring cup and just spooned the broth into the pot when I needed too.

You should be stirring a LOT. I'd add the liquid and stir. Then put something into the fridge. Then stir. Then grab a sip of Peach Fanta. The stir. You get the point.

When you're done adding your liquid {should take about 20-25 minutes} test your rice for consistency. If you like it add salt and pepper to taste. If it's too hard for your preferences, continue to add water in the same way you were adding stock until you reach your desired consistency.

You know you have the right overall texture when you're rice isn't runny, but you can't mold it like you would cookie batter.

Serve this stuff warm and be prepared for some serious deliciousness.


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