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Bell Pepper Chicken Risotto PDF Print E-mail
Written by Will   

This is a tasty dish for when you're looking to do something different...a little Italian...with chicken.

Chicken Thighs
6 Chicken Thighs
Bell Peppers 2 Bell Peppers
Onion 1 Onion
Garlic 3 Cloves Garlic
Arborio Rice 2 Cups Arborio Rice
Olive Oil
4 Tbs Olive Oil
Water 4 Cups Water
Salt and Pepper Salt and Pepper
Bell Pepper Chicken Risotto Bell Pepper Chicken Risotto

Remove the chicken skin then rinse and pat dry the chicken thighs. Season with salt and pepper.

Heat two tablespoons of olive oil in a stock pot over medium to medium high heat. Add the first three pieces of chicken. Brown on both sides, making sure that the chicken does not stick to the pan. When browned remove to paper towels and do the same with second batch.

Cut the onion into eighths, the bell peppers into strips, and mince the garlic.

When the chicken is cooked pour out the oil. Return to burner and add a tablespoon of olive oil to pan.

Add the pepper slices and onion wedges to the pan and cook for five minutes stirring frequently. Once they have some some color add the garlic and cook for another minute.

Add the chicken back to the pot and stir amongst the vegetables. Add about four or five cups of water to the pan so that the chicken is just covered. Bring to a boil and then reduce to a simmer. Cover and simmer for about twenty five minutes until the chicken is cooked through. Remove from burner.

Warm a large skillet over medium to medium high heat. Add a tablespoon of olive oil. Add two cups of arborio rice to the pan and toast for two or three minutes stirring constantly. Add the liquid from the chicken a half cup at a time and stir into the rice. Repeat until the rice is soft and will not absorb any more liquid.

Serve the risotto with a helping of chicken and peppers.

Prep Time: Twenty minutes

Cook Time: Fifty minutes

Total Time: Seventy minutes