I'm not a food photographer. It was beautiful and delicious. You'll just have to believe me!
Another dish that can be made start-to-finish in <30 min, if you have precooked chicken on hand in the freezer. A few tips: you can reheat the chicken by simmering it in the liquid that's boiling. Medium-grain rice works fine for this - no need for the more expensive Arborrio rice. Also, the dish has enough flavor that you can use mostly water instead of chicken broth, or use all water and add a couple of bouillon cubes when you add the spices. The dish also needs salt and pepper, but I have no clue on the amounts. I may have overestimated how much broccoli I threw in and underestimated the raisins (They're so sweet and good - I don't think you can add too many!).
Chicken Curry Risotto
6 C. chicken broth (or half water)
½ tsp. cumin
1 tsp. curry powder
2 C. medium-grain rice (Arborrio)
1 T. olive oil and/or butter
2 stalks celery, diced
½ C. raisins
2 C. broccoli, cooked (steamed in microwave for 5 min.)
2 chicken breasts, cooked & chopped
In a saucepan, boil the broth/water, and add cumin and curry powder. In a frying pan, sauté the celery in the fat, and then add rice. Once the rice has toasted, add the broth a few ladles at a time, waiting for the liquid to be completely absorbed before adding more. About halfway through adding the liquid, add the raisins to the rice. When all the liquid is absorbed and the rice is cooked, add the broccoli and chicken.
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