Ingredients: |
Ingredients: 1 ½ lbs. boneless, skinless chicken thighs or breasts
1 c. onion choped
1 c. carrot chopped
1 c. celery chopped
2 plump garlic cloves, peeled
1/3 c. extra-virgin olive oil
1 Tbs. kosher salt
1 fresh bay leaf (or 2 dried)
1 c. dry white wine
5 c. hot chicken or turkey stock
2 c. Italian short-grain rice, such as arborio
For Finishing
2 Tbs. butter, cut in pieces
3 Tbs. chopped fresh Italian parsley
½ c. grated Parmesan, plus more for passing
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Directions: |
Directions:Trim any excess fat from the chicken, and cut into 1” chunks.
Using food processor, mince the onion, carrot, celery and garlic into a fine-textured pestata. Pour the olive oil in the saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 tsp. of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan.
Toss in the chicken, bay leaf, and the remaining salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated.
Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy.
Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and ½ c. of the grated cheese. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table. Serves 4-6. Preparation time 1 hour. |
This recipe for Traditional Chicken and Rice is from