Tuesday, April 27, 2010

Chicken Cacciatore with olives Risotto


I will not ramble too much on this post... we were too busy with our gardening activities over the Anzac Day long weekend...  just planted rows and rows of leeks... my last count was 70 seedlings, pomegranate and blueberries....  just too exhausted to put on my 'thinking cap'...

This is another version of Chicken Cacciatore... cooked with arborio rice. One pot meal has always been my 'favourite'... especially after a good work out in the garden. 
  • 3 cups of chicken stock
  • 400g jar of tomato pasta sauce
  • 1 tablespoon olive oil
  • 1 medium brown onion - chopped
  • 2 garlic cloves - chopped
  • 100g of rashers - chopped
  • 1 1/4 cup of arborio rice
  • 2 teaspoon of fresh rosemary leaves - chopped
  • 500g chicken thigh fillet - cubed
Place stock and tomato pasta sauce in a saucepan and bring to boil... lower the heat to a simmer.

Heat oil in the saucepan over medium heat and add rasher, onion and garlic. Stir until the onion has softened. Add rice and rosemary. Cook and stir for 1 minutes. Add 1/3 cup of stock mixture, cook and keep stirring until the stock has been absorbed. Repeat with the remaining stock... and everytime add 1/3 cup of stock at a time... until all the liquid has been absorbed and the rice is tender and creamy. Serve topped with parmesan cheese and parsley.
Recipe ~sfi

4 comments:

  1. Still not quite used to risotto...always feel they are uncooked. Yours looks so delicious with black olives.

    ReplyDelete
  2. Angie,
    Growing up with long grain rice... risotto do have that bitey feeling... :)

    ReplyDelete
  3. Salam Lisa, apa kabar?
    I sedang membongkar your dapur. Terdapat backlog on my side, lama tak visit you. Tulah, u duduk jauh sangat, ahaks.

    ReplyDelete
  4. somuffins,
    tak jauh pun ..only a click away je..:)

    ReplyDelete