By Nancy Caivano
6 tbsp olive oil, divided
1 lb boneless, skinless chicken breast halves
1 onion, chopped
5 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock, plus
1/2 cup orange juice, reduced to
4 cups total
1 cup roasted red peppers
(fresh or jar), chopped
1 tbsp grated orange zest
3 tbsp butter
3/4 cup grated Pecorino Romano cheese
1/4 cup parsley, chopped
Heat 4 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Sauté chicken until well browned on both sides. Drain on paper towels. When cool enough to handle, cut into cubes.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic and crushed red pepper flakes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add chicken, peppers and orange zest.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, and parsley. Season with salt and pepper. Serve immediately.
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