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Chicken Risotto

Chicken.Maximus's picture
  Raw long grain rice 1 Cup (16 tbs)
  Broiler fryer 4 Pound
  Flour 3 Tablespoon
  Salad oil/Olive oil 4 Tablespoon
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  Chopped celery 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Saffron 3
  Water 1⁄2 Cup (8 tbs)
  Condensed beef consomm 1 Can (10 oz)
  Cut green beans 1 Pound
  Toasted almonds 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Tablespoon

Spread rice in shallow metal baking pan, 13x9x2; toast in moderate oven (350°), stirring once or twice, 15 minutes, or until golden-brown; empty at once into strainer; rinse under cold running water; save for further use.
Remove skin from chicken pieces; snip out small bones from breasts.
Shake chicken with flour in bag until well coated.
Brown, a few pieces at a time, in salad oil or olive oil in large frying pan; remove and set aside.
Saute onion and garlic in same frying pan; stir in rice, celery, salt, saffron, and water.
Pour into 10-cup shallow baking dish; arrange chicken on top; pour consomme over; cover.
Bake in moderate oven (350°) 1 hour and 20 minutes, or until rice is popped and liquid absorbed.
Spoon green beans over chicken in small mounds; cover; bake 10 minutes longer, or until beans are heated through.
Sprinkle top of casserole with almonds and parsley just before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Chicken Risotto Recipe