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1
Preparation of marinated grilled chicken
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2
In a blender or food processor add cilantro, lime juice, zest of lime, kosher salt, olive oil, and jalapeno pepper; liquefy and make sure that the mixture is uniform.
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3
Add mixture and chicken to a re-sealable plastic bag (making sure all of the chicken is coated) and marinate 1-5 hours, . If possible, turn mixture over several times during the 1-5 hours to insure uniform marination.
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4
Cook chicken on a grill or griddle (while adding the remaining marinade on top of the chicken), until tender - do this while risotto mixture is simmering.
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5
Slice into bite sized pieces and serve on top of risotto mixture (listed below).
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6
Preparation of risotto
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7
In a large pot combine olive oil, red bell pepper, yellow bell pepper, onion, and jalapeno pepper.
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8
While stirring, cook over medium-high heat until onions become translucent. Reduce heat to medium
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9
Add salt and saffron and continue cooking until peppers soften (Remember to stir, be sure not to burn vegetables).
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10
Stir in rice, making sure that all of the rice is coated.
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11
Continue to cook on medium heat while stirring until some of the oil is absorbed into the rice (3-5 minutes).
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12
Add chicken broth slowly while stirring (1 minute).
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13
Bring to a boil, then lower heat and simmer for 15-20 minutes or until rice is tender.
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14
While simmering grill the marinated chicken
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15
Remove from heat and add cheddar cheese, add salt & black pepper to taste.
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16
Serve risotto and top with chicken.
