Arroz Con Pollo Risotto
Updated December 18, 2017
Craig Lee for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 to 4 cups chicken stock or broth
2 tablespoons good-quality olive oil
2 medium-size onions, chopped coarse
3 large cloves garlic, minced
1 teaspoon turmeric
1 4-ounce can chopped mild jalapeno peppers
1 pound boneless and skinless chicken breasts, cut in fine strips
1 cup arborio rice
6 small chopped fresh plum tomatoes (or one 14-ounce can crushed or chopped plum tomatoes)
5 or 6 ounces peas, at room temperature
Salt to taste, if desired
Nutritional analysis per serving (3 servings)
85 grams carbs; 119 milligrams cholesterol; 709 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 9 grams fiber; 1788 milligrams sodium; 51 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat chicken stock and let simmer while preparing the rest of the recipe.
- Step 2
Heat oil in a heavy pan large enough to hold remaining ingredients. Saute onions and garlic in hot oil until onions are soft.
- Step 3
Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
- Step 4
Add rice and stir well until rice is coated. Stir in tomatoes.
- Step 5
Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed. Repeat with additional half-cups of stock, using as much as is needed to cook the rice. The rice should be firm at its center, the mixture creamy. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas. Season with salt, if desired.
Private Notes
Comments
This recipe is all wrong. You can’t just throw in a can of cold tomatoes chunks on top of the warm rice! I sautee all the vegetables first: EVOO, garlic, onions, peppers, then chopped tomatoes and cook until all liquid has evaporated. Then I add the rice and cooked meat, and coat it nicely in the rich tomato sauce. I gradually add the broth that has been simmering with a pinch of safron (not turmeric) and a bay leaf, until all the liquid is absorbed, and the rice is a creamy fragrant yellow.
Yasssssssss!!!! This is a recipe that makes me feel proud of my Spanish ancestry.
Bob, there are two differences from paella. First, paella is cooked in a thin layer in a wide, flat pan. Second, when making paella, after adding the rice, you add the stock all at once, stir briefly and then let it cook undisturbed until the rice is done. If you're lucky (or good), the rice will get nice and crispy on the bottom. The texture of the dish comes out quite different from risotto: drier and less creamy. They're both delicious but different ways to cook rice.
This turned out well. I made a few alterations based on comments and my preferences. I used boneless, skinless thighs, drained the canned, cubed tomatoes, and added them before the rice to heat and blend with the meat and onions. I also added red pepper flakes to give it some heat. Overall, an easy and tasty every day meal.
This an easy and tasty meal. It was more like arroz meloso than risotto, tho.
Easy to make, and the whole family loved it. I swapped out bell pepper for the jalapeño. You could also add olives, more vegetables, or blended cilantro if you want to add a Peruvian flair.