Risotto con Pollo

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Risotto con Pollo
Serves 6-8

2 tbs olive oil
1 onion, chopped
2 bell peppers (red & orange) chopped
3-4 cloves of garlic, minced
2 tbs. cumin
1 tsp. tomato paste
2 pinches saffron strands
1 tsp. Mexican oregano
1 tsp. chili powder
1 1/2 c. arborio rice
2, 32oz. containers chicken stock
1 lb. chicken breast, marinated, roasted & shredded
1/2 c. fresh cilantro, chopped
salt & pepper

Heat the chicken stock in a medium saucepan over low heat.

Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes. Add the bell peppers and cook for another 3 minutes.

Now add in the garlic, cumin, tomato paste, saffron strands, oregano, chili powder, and a pinch of salt. Stir until the spices are distributed evenly and fragrant.

Add the rice and allow is to "toast" for a minute or 2. Until the grains become opaque at the ends and still have a white dot in the center. 

Carefully ladle some of the chicken stock into the rice and stir. Continue cooking the rice and ladling in more stock as the dish looks dry. Cook in this manner for about 20 minutes. Taste the risotto as you go and adjust seasonings to your liking. When the rice grains are al dente but not mushy and the overall dish looks creamy, it is done.

Turn off the heat and stir in the shredded chicken and cilantro. Serve warm.

Buon Appetito!