Arroz con Pollo Risotto

Ingredients

• 3 to 4 cups chicken stock or broth
• 2 tablespoons good-quality olive oil
• 2 medium-size onions, chopped coarse
• 3 large cloves garlic, minced
• 1 teaspoon turmeric
• 1 4-ounce can chopped mild jalapeno peppers
• 1 pound boneless and skinless chicken breasts, cut in fine strips
• 1 cup arborio rice
• 6 small chopped fresh plum tomatoes or crushed canned plum tomatoes
• 5 or 6 ounces peas, at room temperature
• Salt to taste, if desired

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    791 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 68 grams protein; 176 milligrams cholesterol; 1147 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Heat chicken stock and let simmer while preparing the rest of the recipe.
2. Heat oil in a heavy pan large enough to hold remaining ingredients. Saute onions and garlic in hot oil until onions are soft.
3. Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
4. Add rice and stir well until rice is coated. Stir in tomatoes.
5. Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed. Repeat with additional half-cups of stock, using as much as is needed to cook the rice. The rice should be firm at its center, the mixture creamy. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas. Season with salt, if desired.

About 30 minutes