Imagine a dish that combines the rich, creamy texture of Italian risotto with tender, golden-brown chicken and vibrant bell peppers – a culinary journey that transforms simple ingredients into an extraordinary meal. This Chicken with Arborio Rice and Peppers is not just a recipe; it's a celebration of flavors that will transport you straight to the heart of Italy, all from the comfort of your own kitchen. Whether you're a seasoned home cook or a curious food enthusiast, this one-pan wonder promises to impress and satisfy with its luxurious, restaurant-quality taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups Arborio rice
- 1 lb chicken breast, diced
- 1 bell pepper, chopped
- 1 onion, diced
- 4 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the chicken breast into 1-inch cubes, finely chopping the onion, and cutting the bell pepper into small pieces.
- Heat olive oil in a large, heavy-bottomed skillet or paella pan over medium-high heat. Season the diced chicken with salt and pepper.
- Add the chicken to the hot pan and cook until golden brown and nearly cooked through, approximately 5-6 minutes. Remove chicken and set aside on a plate.
- In the same pan, sauté the diced onions until translucent, about 3-4 minutes. Add chopped bell peppers and cook for an additional 2 minutes.
- Add Arborio rice to the pan and stir to coat the grains with oil, toasting them lightly for 1-2 minutes to enhance their nutty flavor.
- Pour in the chicken broth gradually, stirring constantly. Reduce heat to medium-low and allow the rice to absorb the liquid slowly.
- Return the cooked chicken to the pan, gently mixing it into the rice. Continue cooking and stirring occasionally to prevent sticking.
- Cook until the rice is creamy and al dente, and the liquid is mostly absorbed, about 18-20 minutes. The rice should be tender but still have a slight bite.
- Remove from heat and let the dish rest for 5 minutes to allow the flavors to meld and the rice to finish absorbing any remaining liquid.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Tips
- Choose the Right Rice: Arborio rice is crucial for authentic risotto texture. Its high starch content creates that signature creamy consistency, so avoid substituting with regular rice.
- Toast the Rice: The key step of lightly toasting rice in oil before adding liquid helps develop a nutty flavor and prevents the grains from becoming mushy.
- Stir Consistently: Regular stirring releases the rice's starches, creating the signature creamy texture of a perfect risotto.
- Use Warm Broth: Adding cold broth can shock the rice and interrupt the cooking process. Keep your chicken broth warm in a separate pot.
- Control Your Heat: Medium-low heat is essential for allowing the rice to cook evenly and absorb liquid slowly.
- Let It Rest: The 5-minute resting period after cooking allows flavors to meld and the rice to finish absorbing liquid, resulting in a more harmonious dish.
- Season Gradually: Taste and adjust seasoning throughout cooking, not just at the end, to build layers of flavor.
Nutrition Facts
Calories: 317kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
