| cook the chicken and apples |
1 lb boneless chicken thighs
1 medium granny smith apple, diced
3 green onions, sliced
2 tbsp cider vinegar
1 tbsp olive oil
1 tbsp grandma's poultry blend seasonings
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- Combine above ingredients in a plastic or glass bowl and marinate for at least 1 hour.
- Remove chicken thighs from marinade and cut into bite size pieces. Reserve marinade.
- Over medium-high heat in a large skillet, brown chicken in a small amount of olive oil.
- Remove chicken from pan and set aside.
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| then the rice |
1-½ cups risotto (arborio rice)
Reserved marinade
6 cups hot chicken stock
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- In the same skillet, lightly saute the risotto until translucent.
- Add reserved marinade, stirring until all liquid is absorbed.
- Gradually add chicken stock, 1 cup at a time. Stir constantly. As liquid is absorbed, add more stock. Repeat until last addition of stock is mostly absorbed.
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| finishing touches |
½ cup grated hard cheese (parmesan, romano, ronkari, etc)
¼ cup mayonnaise
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- When last addition of stock is nearly absorbed, add grated cheese. Stir until cheese is melted and remove from heat.
- Add cooked chicken into risotto and mix well.
- Add mayonnaise. Stir until completely blended.
- Let sit 5 minutes before serving.
- Serves 4
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