Arroz con Pollo Risotto

Name: Arroz con Pollo Risotto
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 crushed canned plum tomatoes; 5 or 6 ounces peas, at room temperature; Salt to taste, if desired

11 ingredients

11 steps

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 crushed canned plum tomatoes
5 or 6 ounces peas, at room temperature
Salt to taste, if desired

Directions

1

Heat chicken stock and let simmer while preparing the rest of the recipe.
2

Heat oil in a heavy pan large enough to hold remaining ingredients.
3

Saute onions and garlic in hot oil until onions are soft.
4

Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
5

Add rice and stir well until rice is coated.
6

Stir in tomatoes.
7

Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed.
8

Repeat with additional half-cups of stock, using as much as is needed to cook the rice.
9

The rice should be firm at its center, the mixture creamy.
10

Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas.
11

Season with salt, if desired.