Riso con Pollo e Verdure: A Hearty Italian Comfort Dish

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Riso con Pollo e Verdure

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or saucepan with a lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• For the Chicken and Rice:
• 1 lb 450 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup 200 g Arborio rice or long-grain rice
• 2 cups 480 ml chicken broth (low-sodium preferred)
• 1 medium onion diced
• 2 cloves garlic minced
• 1 cup 150 g mixed vegetables (carrots, peas, bell peppers)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish optional

Instructions

 

• Method
• Prepare the Ingredients:
• Begin by cutting the chicken into bite-sized pieces. Dice the onion and mince the garlic. If using fresh vegetables, chop them into small pieces for even cooking.
• Sauté the Chicken:
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
• Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, oregano, and thyme. Cook until the chicken is browned on all sides, about 5-7 minutes.
• Add Garlic and Vegetables:
• Once the chicken is browned, stir in the minced garlic and mixed vegetables. Cook for an additional 2-3 minutes until the vegetables are slightly tender.
• Incorporate the Rice:
• Add the Arborio rice to the skillet, stirring to combine. Cook for 1-2 minutes until the rice is coated with oil and slightly toasted.
• Add Broth and Simmer:
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the rice is cooked and has absorbed the broth. Check occasionally to ensure it’s not sticking to the bottom.
• Let it Stand:
• Once cooked, remove the skillet from the heat and let it stand, covered, for about 5 minutes to allow the flavors to meld.
• Garnish and Serve:
• Fluff the rice with a fork and garnish with freshly chopped parsley if desired. Serve warm and enjoy!
• Variations
• Vegetarian Option: Substitute chicken with diced firm tofu or chickpeas. Use vegetable broth instead of chicken broth.
• Rice Alternatives: Feel free to use brown rice for a healthier option, but adjust the cooking time to about 40-45 minutes.
• Add Spices: Spice it up with a pinch of red pepper flakes for heat, or add a splash of lemon juice for freshness.
  

Keyword Riso, Riso con Pollo, Riso con Pollo e Verdure

If you’re looking for a comforting and nutritious dish that brings the flavors of Italy to your table, Riso con Pollo e Verdure is a fantastic choice! This dish features tender chicken, colorful vegetables, and perfectly cooked rice, all simmered together to create a satisfying one-pot meal. From my own personal experience, this recipe is great for weeknight dinners or special occasions, and it’s versatile enough to cater to different tastes. So, let me show you how I make this delightful dish.

Notes on What to Expect

Expect a delightful combination of flavors and textures tender chicken, vibrant vegetables, and creamy rice that soak up all the delicious broth. This dish is perfect for family gatherings, and it’s a great way to sneak in some veggies.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: ~$15
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large skillet or saucepan with a lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Pollo e Verdure now.

Ingredients

• For the Chicken and Rice:
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup (200 g) Arborio rice or long-grain rice
  • 2 cups (480 ml) chicken broth (low-sodium preferred)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150 g) mixed vegetables (carrots, peas, bell peppers)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish (optional)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Pollo e Verdure now.

Method

1. Prepare the Ingredients:
   • Begin by cutting the chicken into bite-sized pieces. Dice the onion and mince the garlic. If using fresh vegetables, chop them into small pieces for even cooking.
2. Sauté the Chicken:
   • In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, oregano, and thyme. Cook until the chicken is browned on all sides, about 5-7 minutes.
3. Add Garlic and Vegetables:
   • Once the chicken is browned, stir in the minced garlic and mixed vegetables. Cook for an additional 2-3 minutes until the vegetables are slightly tender.
4. Incorporate the Rice:
   • Add the Arborio rice to the skillet, stirring to combine. Cook for 1-2 minutes until the rice is coated with oil and slightly toasted.
5. Add Broth and Simmer:
   • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the rice is cooked and has absorbed the broth. Check occasionally to ensure it’s not sticking to the bottom.
6. Let it Stand:
   • Once cooked, remove the skillet from the heat and let it stand, covered, for about 5 minutes to allow the flavors to meld.
7. Garnish and Serve:
   • Fluff the rice with a fork and garnish with freshly chopped parsley if desired. Serve warm and enjoy!

Variations

• Vegetarian Option: Substitute chicken with diced firm tofu or chickpeas. Use vegetable broth instead of chicken broth.
• Rice Alternatives: Feel free to use brown rice for a healthier option, but adjust the cooking time to about 40-45 minutes.
• Add Spices: Spice it up with a pinch of red pepper flakes for heat, or add a splash of lemon juice for freshness.

Tips and Substitutions

• If you prefer a creamier texture, add a splash of cream or a handful of grated Parmesan cheese at the end.
• For those with gluten sensitivities, ensure the broth is gluten-free.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop with a splash of water or broth.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Pollo e Verdure now.

Nutritional Information Per Serving

• Calories: ~450
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 15 g
• Fiber: 4 g

I hope this guide has made making Riso con Pollo e Verdure seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!