Chicken and Aborio Rice With Veggies
Submitted by rick
Flexible feast all in one pot!
- 6 chicken thighs
- 4 cups chicken stock or bouillon
- 1 yellow onion
- 2 cups Arborio rice
- 1.5 cups white wine
- 2 carrots sliced
- 1 bunch dark leafy greens (kale or other)
- Oregano, thyme, (about 1 tbs each)
- 1/2 head garlic, peeled and smashed
- Salt and pepper
Heat up a cast iron dutch oven to medium-high and brown chicken thighs in olive oil, spices, garlic, onion and carrots.
Add greens and wine, cook until wine starts to reduce.
Add stock (or water with bouillon) and bring to a boil.
Add rice, cover and lower to a simmer.
Stir occasionally. It's done when rice is cooked and stock is mostly soaked up (about 45 minutes).
- I threw this together the other night when our gas was turned off. I only had a single hot plate to cook on. You can substitute anything for anything here, it's basically a risotto recipe without the constant adding/stirring of hot stock! If you don't have a cast iron dutch oven I suggest getting one, they are cheap and versatile. Lodge makes great ones.
Submit!
