Friday, December 16, 2011

New Food Fridays #88 ~ Chicken Risotto

Made: November 24th 2011

From: CRC pg 45

3 skinless, boneless chicken breast halves (about 3/4 pound) cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup of uncooked regular long-grain white rice
1 can of Condensed cream of mushroom soup
1 and 3/4 cups of chicken stock
1/8 teaspoon of ground black pepper
1/2 cup of frozen peas

1 - Cook the chicken in a 10 inch nonstick skillet over medium high heat until well browned, stirring often. Remove the chicken from the skillet

2 - Stir the onion, carrot and rice int he skillet and cook and stir until the rice is browned.

3 - Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes

4 - Stir int he peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and until the rice is tender

Miranda's Mix Ups - I didn't used uncooked rice (see last post) so I used a bit less of the chicken stock. Also no cream of mushroom here, it was cream of chicken. And I used more carrots and peas then they asked for but it was wonderful!


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