1–2 lbs. chicken
1/2 lemon, juiced
1 medium onion, chopped
4 cloves garlic, diced
1 lb. tomatillos, chopped/diced
1 tsp. roasted, ground coriander
Pepper, fresh ground
2 C arborio rice
6 C chicken stock/broth
1/2 C grated parmesan cheese
2 Tbs. butter
Marinate chicken in olive oil and lemon juice (30 minutes).
In a pan, heat chicken stock over low heat.
In a dutch oven over medium heat, saute chicken.
Remove chicken and add onion and garlic. Cook 3 minutes, stirring regularly; cut chicken into pieces.
Cook another 3 minutes stirring often.
Add rice, coriander, salt and pepper.
Cook and stir for 2 minutes.
Add chicken and 1 cup of stock, turn heat down to medium low to maintain a moderate simmer.
Stir constantly to keep rice from sticking to bottom.
Continue adding 1 cup of stock every time the liquid gets low from absorption.
Continue until all the liquid is added and nearly absorbed.
Remove from heat, cover.
Let sit for 5 minutes.
Uncover and stir in cheese and butter.
- Cook the chicken in a different pan and add only at the end. This will slightly reduce the chicken flavor but will result in a lighter color dish which may appeal to some people.
- Try different cuts of chicken and different ways of cooking the chicken. For example, add herb roasted chicken at the end of the process or just on top.
- Use a fresh cheese and try different cheeses. Maybe Asiago, or a mix of cheeses.
- Add a vegetable.