trans: Chicken in Hot Risotto, adapted from the traditional Filipino dish Pollo Arrozcaldo.
This ricetta is a mixture of both traditional Filipino and Italian cuisines that my girlfriend (a beautiful filipina and fantastic cook) developed as a result of the foods saved around the kitchen from each of our cultural backgrounds. I just tried it and was amazed at the simplicity of the recipie and the absolute richness of the flavor. If this sort of accidental infusion of Italian and Filipino cuisine keeps occuring I think I'll be looking for investors for a new restaraunt trend.
1 Skinless Breast of Chicken
3 tsp grated ginger
1 med size yellow onion chopped and sliced to vary texture
4 cloves chopped garlic
2 shallots chopped
2 cups risotto
3 small lemons
6 cups chicken broth
4 tblsp olive oil
salt and pepper
- Bring around six cups of water to a boil and add 1 tsp of salt. Add chicken breast and boil until cooked (about 30 min). Remove chicken from pan when done and discard water. Shred chicken and set aside.
- Add olive oil to frying pan or WOK and heat on high. Add garlic until brown. Add the onions and cook until pale yellow and translucent. Squeeze all juice from one of the lemons (no seeds) into the frying pan. Add the ginger and shredded chicken and stir well.
- Add the two cups of dry risotto to the pan and stir well. Let cook for approx. minutes. Add the Chick broth and stir. Let simmer for 30 min, mixing occasionally. Add 1 tbsp of salt.
- When the chicken broth evaporates, add 6 cups of water and squeeze remaining lemons. Let simmer for additional 20 min or so, until mixture reaches creamy consistancy, stirring occasionally.
- Add shallots to creamy mixture and salt and pepper to taste.
FOR BEST RESULTS: You may roast an additional 4 cloves of garlic and add with the shallots on top of the serving.