Arroz con Pollo Risotto Recipe

Name: Arroz con Pollo Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Arroz con Pollo Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz con Pollo Risotto

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