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Roasted Red Pepper Risotto & Garlicky Chicken Thighs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Inspired by my lack of food shopping this week, I pulled a few things from the pantry to make this dish. It was hubs approved, fyi. Aiming to keep this a one-pot meal, I heated the stock in the microwave as needed … please don’t judge me.

Ingredients

  • 3 cloves Garlic, Chopped
  • 4 cups Chicken Stock
  • 1-¼ pound Boneless, Skinless Chicken Thighs
  • ½ teaspoons Salt, Or As Needed To Season Chicken
  • ¼ teaspoons Ground Black Pepper, Or As Needed To Season Chicken
  • 1 Tablespoon Olive Oil
  • 4 whole Roasted Red Peppers (from A Jar)
  • 1 whole Medium Onion, Chopped
  • 1 cup Arborio Rice
  • ¼ teaspoons Dried Thyme
  • 1 Tablespoon Butter
  • ½ cups Freshly Grated Parmigiano-reggiano, Plus Additional For Serving

Preparation

Put the stock in a small saucepan, bring it to a boil, then put heat on medium-low to keep it warm until later.

Season the chicken to taste with salt and pepper and set it on a plate.

In a large skillet, heat oil over medium heat. When hot, add garlic and sauté for a minute. Then layer chicken thighs over the garlic pieces. Brown chicken on both sides. When cooked through (it should take roughly 4-5 minutes per side depending on the thickness of the meat, and internal temperature should be 165 F) remove chicken from pan, put it on a clean plate and wrap in foil to keep warm.

While chicken is browning, use a blender or food processor to puree 4 large pieces of the marinated roasted red peppers, or enough to yield 1 cup of puree. Set aside.

Add chopped onion into the pan with the chicken drippings and cook until translucent, about 3-4 minutes. Add rice and thyme, stir to coat well. Add 1 cup of hot stock, stirring constantly until absorbed into the rice. Then repeat this twice with two more cups of stock. Add pepper puree and butter, stir well to incorporate. Add last cup of stock and grated Parmigiano-Reggiano, stir well and remove from heat. Taste, adjust seasoning if necessary and let it sit 5 minutes.

Slice chicken, serve with risotto and top with additional grated cheese.

Makes 4 large servings.

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Avatar of Jennifer F

Jennifer F on 2.7.2013

This risotto is so good, and so easy. :)

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