Chicken Risotto Recipe
Ingredients
| 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 consommé | 1 Can (10 oz) | |
| Cut green beans | 1 Pound | |
| Toasted almonds | 1⁄4 Cup (4 tbs) | |
| Chopped parsley | 1⁄4 Tablespoon |
Directions
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.
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.
Chef
