Risotto con Pollo
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.
Ingredients
| 1 tsp. Olive oil |
| 3 Tbsp Pumpkin seeds (pepitas) |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1 tsp. Paprika |
| 1/8 tsp. Saffron (about 20 threads) |
| 1/2 tsp. Ground cumin |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1/2 Large Red bell peppers (diced) |
| 1/2 large Yellow bell peppers (diced) |
| 8 cherry Grape or cherry tomatoes (halved) |
| 8 ounces Boneless, skinless chicken thighs (cut into chunks) |
| 1/2 cup Frozen peas (thawed) |
| 1 ounce Semisoft goat cheese |
| 3 Tbsp Coriander (cilantro) leaves, raw (chopped) |
Instructions
Add the diced onion and cook, stirring frequently, for about 5 minutes or until translucent. Add the arborio, water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.
As the rice nears being done, add the diced yellow and red peppers and the chicken.
Cook for about 7 to 10 minutes, then add the tomatoes, peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Arroz Con Pollo is a Mexican dish often made casserole style using European rice. This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!