Chicken Risotto

Ingredients

Risotto

• 4 cups chicken stock
• ¼ cup sun-dried tomatoes in oil, chopped (drained)
• 5 cloves garlic, minced
• 1.5 cups arborio rice
• 1 cup dry white wine
• 2 tablespoons butter
• ⅔ cup freshly grated or shredded parmesan cheese
• 4 oz fresh spinach
• Salt and pepper, to taste

Chicken Seasoning

• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt

Chicken

• 1.5 lbs boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish, optional)

Instructions

Risotto

1. Prepare Chicken Stock: Heat chicken stock in a separate saucepan until hot. Keep it warm throughout the cooking process.

2. Sauté Aromatics: In a heavy-bottomed pan (such as a cast-iron skillet), heat a small amount of oil left from the sun-dried tomatoes. Sauté garlic and chopped sun-dried tomatoes for 1-2 minutes until fragrant.

3. Cook Rice: Add arborio rice to the pan and stir to coat with the oil. Sauté for about 1 minute on medium heat until slightly translucent.

4. Deglaze with Wine: Pour in the white wine and cook, stirring occasionally, until the wine is fully absorbed by the rice.

5. Add Stock Gradually: Add ½ cup of hot chicken stock to the rice, stirring occasionally. Wait until the stock is almost absorbed before adding another ½ cup. Repeat until the rice is tender but still slightly firm ("al dente"). You may not need all the stock.

6. Finish Risotto: Reduce heat to low. Stir in butter and parmesan cheese until melted and incorporated. Add spinach and stir until wilted. Season with salt and pepper.

Chicken

1. Season Chicken: In a small bowl, mix seasoning ingredients. Season chicken thighs generously with the mixture on both sides.

2. Cook Chicken: Heat a large, heavy-bottomed skillet over medium heat for 3 minutes. Add olive oil, then the chicken thighs. Sear for 5 minutes without moving. Flip, reduce heat to low-medium, and cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest.

Assembly

1. Serve: Slice the cooked chicken thighs and place them on top of the risotto. Garnish with chopped fresh parsley, if desired. Enjoy!