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16 November 2013

Spicy Chicken Poblano Ristto



Happy Friday! That one day of the week where you get to work with a sigh and a smile, because you just know what is coming up. Two days of blissful freedom from the tangled web of work we weave ;) hahaha..unless your everyone -- who has children, a second job or are in grad school and the weekend just provides the solace of being grumpy at home! Just kidding (kinda). I am convinced, with an emphasis on CONVINCED that November is just not my month. Don't get me wrong, I can handle a major thing going wrong and even a few little things here and there. But when those little things happen continuously, and at all the wrong times....I just wanna regress and build a fort in my master bedroom and refuse to come out. So why I am I so sure, well last year at this time, I found out Ninja tore is ACL and had a luxating patella. This year, my academic woes seems to be insurmountable. And that fort....its looking pretty good! I mean when a hurricane, tsunami or earthquake are coming we take cover right? ;) I know, I'm special...in all the weird ways...

Moments and days like that, convince me (you know...CONVINCE) me that being a stay-at-home wife is my calling. I love all things domestic. Especially being in the kitchen, cleaning and care-taking. My sister says I put women back 50 years. That is totally not my intention. I am all for liberation and awesomeness. But I also know, that there are different strokes for different folks. Different things that float one's boat. And different things that inspire us and make us happy. I am married to a hubby who would not mind either way. He's absurdly supportive...or maybe remarkably indifferent? hahaha...But I find such comfort in my home, and just love being in the kitchen. So I have always been good at school. I am not saying I do not love it. I love academia, research and working with children. Amazing life experiences. Am I convinced this is my true calling, not sure. But who says a PhD cannot be at a stay-at-home wifey...or a rogue rebel baker?

I have been craving all thing that I have made before. And this time, my taste buds wanted risotto. Which I have made before (Mushroom Risotto and Cajun Sausage Risotto). But this time, I wanted something spicy. I love spicy foods! It must be the Sri Lankan inside of me :) The hubby has definitely acquired a level of spice tolerance since meeting me. I searched high and low for spicy risotto recipes and nothing caught my fancy. So I decided, what they hey...why not just be a scientist in the kitchen, play around a bit and see if I can make something that is just what I am craving. And sure enough I did. And the hubby loved it ::spoiler alert:: (I think so much so, that this might go on his hubby 2013 favorites). It was delicious! And this time I tried actual Arborio rice vs. Jasmine or Basmanti rice.







SPICY CHICKEN POBLANO RISOTTO
A For the Love of Dessert Original Recipe

INGREDIENTS

4 c. of chicken borth
3 tsbp. olive oil
11 oz. chicken strips (I use Tyson's Grilled Chicken Strips), cooked
1-3 tsp. crushed red chili peppers*
4 oz. (~ 1/2 c.) chopped poblano peppers
1 tsp. chili powder*
3 green onions, diced
1 c. rice (Arborio preferred, long grain rice as substitute)
1/4 c. cooking wine
1/2 c. Parmesan cheese

*Add amount based on desired spice preference

DIRECTIONS

In a large skillet or wok, heat 1 tbsp. olive oil over medium heat. Once hot, add in chicken strips and satue until warm (The Tyson's Grilled Chicken strips come cooked. If you are using raw chicken, cook until chicken is no longer pink in the center). Empty chicken onto plate and set aside. Heat an additional tbsp. of olive oil over medium heat. Add 1 tsp. of crushed red peppers. Saute until fragrant. Add in poblano peppers -- cooking until tender and no excess liquid remains. Empty into bowl and set aside. Cooking the poblano peppers with a little crushed chili will add spice to the peppers.

In a pot, bring chicken broth to a boil, then reduce heat and keep warm over low heat.

In a skillet, heat 1 tsbp. of olive oil over medium heat. Once hot, add in 2 tsp. crushed red chili pepper (or less if you prefer less spice), chili powder and green onions. Saute until fragrant and translucent, approximately 3-5 minutes. Add in rice and stir well to coat with olive oil-mixture. Cook rice for an additional 3 minutes, stirring only occasionally.

Next add in cooking wine and cook until all the wine is absorbed -- stir constantly. Continue to cook rice by adding 1/4 c. of warmed chicken broth at a time into the rice, stirring continuously until broth has been complete absorbed (it best to use a ladle to add the chicken broth).  Do not add more broth until the previous amount has been entirely absorbed by the rice.

Continue adding increments of chicken broth and allowing rice to absorb all the broth -- do this until all the broth has been used and rice is cooked through (add more broth if rice needs additional cooking). Rice should be tender.

Once risotto is cooked stir in Parmesan cheese until well incorporated and cheese is melted. Finally fold in chicken and poblano peppers. Garnish with additional crushed red peppers if desired.

Enjoy,
Chika

22 comments :

  1. This might be a silly question, but when you add the rice, is it already cooked or does it cook through the rest of the process?

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  2. Hi Julie! That is not a silly question at all! You add the rice uncooked and you cook it using the chicken broth. :) Hope that answered your question. Thanks for stopping your by.

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  3. Thanks for sharing this recipe! I'm planning to prepare it tonight for my family.

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  4. Hi Keeley! Thanks for stopping by! Let me know how it turns out :)

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  5. This was so yummy! My boyfriend and I cooked this together tonight :) Thanks for posting. Also, we're 20 so swapped the cooking wine for sparkling grape cider, and it worked perfectly too!

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  6. I LOVED this recipe!!! I'm featuring it on my blog (credit to you) with a slight change to the chicken. Thanks for sharing. Your other recipes look great too! I can't wait to start trying them all! :)

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  7. @Sidney: YAY! How sweet that you and your boyfriend cook together. I wonder if my hubby would be up for that, or if he is used to just being the "tester." I think he's pretty content in his role...hahahah....that awesome that you swapped the wine out for cider and I'm glad it turned out great. I think the cooking wine is low in alcohol and because you cook it...the alcohol does evaporate, in case you wanted to try it. And fun fact: my hubby and I don't drink alcohol either! :)

    @Tanner: I am so glad you loved this recipe!!!! I always love hearing that :) Thanks for sharing my recipe! And I hope you have enjoyed some other ones you've tried.

    THANK YOU BOTH FOR STOPPING BY. I AM SO SORRY ABOUT BEING SO LATE IN MY RESPONSE!

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  8. Did you mean stock or broth. Are they interchangeable?

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  9. Hi Jace! Sorry for taking so long! I did not get an email notification like I normally do! But I used chicken broth. Stock and broth are similar but not exactly the same. I believe you can use chicken stock for risotto and be just fine! Hope that helps! :)

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  10. I made this for dinner tonight. It was delicious! Thank you for the great recipe! I did not put any wine in it because I forgot to write it down on my grocery list. So I must make again soon to taste the difference. This was also great for my boyfriend and I portion. I had a nice full bowl and he had two, no leftovers to have to worry about.

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    1. Hi Anonymous! Im so glad you tried this for dinner. Its one of my favorite dishes. Actually I am just a huge fan of risotto. The wine does add a subtle taste difference. Glad the portion size worked for you! And sorry to take so long to respond, I took a little hiatus to work on some school things! Thanks for stopping by and letting me know how it turned out :)

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  11. This was AMAZING! I made it Sunday night and will be making it Wednesday again! I've been telling everyone I know about it. Added sour cream to my part since my boyfriend loves spicy stuff and I'm still pretty weak Hahaha but its top 5 recipes for SURE!!! thanks sooooo much for sharing! Will be checking the the rest of your site for more recipes!!

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    1. Hi Anonymous! I am so glad you loved the recipe! This is definitely one of my favorites too!!! I LOVE SPICY FOOD ;) My hubby is the same way though, he can't take that much spice. Hope you enjoy the other recipes!

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  12. WOW. About sums this up. I did not make any modifications to this at all. I did use homemade chicken stock and poblanos (fire roasted) from our garden. This might be my most favorite risotto ever. And I make a lot of risotto! I used 1 TBSP of crushed red chili peppers. Sure was toasty warm in my mouth!! Thank you for sharing, I have re-shared as well!

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    1. Hi Mel! YAY! I am so glad to hear you really liked this recipe too! As you can read, I am a huge fan of this recipe! I love the heat too! Thanks for sharing my post :) I really appreciate it!

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  13. Super, super excited I came across this recipe cause after making it last night it's a rotation dish!
    My modifications were, I used roasted poblanos and I cooked one large chicken breast seasoned with Montreal chicken seasoning in a dutch oven. Once cooked removed from dutch oven, let rest and added to dutch oven the ted pepper and followed recipe. Cooking chicken in a bit of olive oil in a dutch oven gives a tremendous flavor when using the drippings. My husband took leftovers for lunch today so I'm already thinking I'll make another batch tonight.

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    1. Hi Tracy! So awesome that this recipe has made it into the rotation! And your modifications sound absolutely delicious! Mmmmm :) hope you are having a wonderful holidays!

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  14. Approximately how many cups does this make?

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    1. Hi Anonymous! To be honest, I am not quite sure. If I were to guess -- it serves about 4-5 bowls of 2 cups each. I apologize for the delay!

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  15. Replies
    1. Hi Brittany! To be honest, I am not quite sure. If I were to guess -- it serves about 4-5 bowls of 2 cups each.

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