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Riso con Pollo e Verdure Riso con Pollo e Verdure: A Hearty Italian Comfort Dish

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.
    Riso con Pollo e Verdure Riso con Pollo e Verdure: A Hearty Italian Comfort Dish
Keyword Riso, Riso con Pollo, Riso con Pollo e Verdure