I'll show you how to make a creamy chicken saffron rice with all the tips to make is easy to be successful.
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Tools:
▶︎ 12 inch stainless steel fry pan
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▶︎ Lodge cast iron 12 inch pan
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Chicken Saffron Risotto
Ingredients:
1 ½ cups arborio rice
6 cups chicken broth
½ cup white wine, sauvignon blanc works fine
½ yellow onion, finely diced
4 medium cremini mushrooms, finely diced
1 stalk celery, finely diced
1 cup cauliflower rice
1 cup carrot, grated
5 - 6 chicken thighs, boneless, skinless, cut into 1 inch chunks
1 pinch of Spanish saffron threads
Garlic powder
Salt
1 Tbsp. butter
Olive oil
Directions:
Place the saffron into the wine and stir. Place chicken broth in a saucepan over medium high heat. Once it almost comes to a boil, lower the temperature to simmer. Keep the broth hot so it doesn’t cool off the rice when you add it.
Heat a stainless steel or cast iron pan over medium high heat. Once the pan is hot add a couple of teaspoons and swirl the oil. Add the chicken and season with salt and garlic powder. Cook the chicken for 7 to 10 minutes or until no longer pink inside. Stir frequently. When it is done, place the chicken into a bowl or dish to keep warm.
Place 1Tbsp. of olive oil into the pan and turn the heat up to medium high. Add the onion, celery, mushrooms, and a pinch of salt and garlic powder and cook for 3 - 5 minutes stirring frequently.
Next add the arborio rice and stir to coat rice with the oil for 1 minute. Turn the heat to low and pour in the wine with the saffron. Turn the heat back up to medium high and stir as it simmers.
Add the carrot to the pan and then start adding hot broth, about ¾ of a cup at a time to the rice. Stir frequently as the liquid absorbs into the rice. Once it seems to have cooked into the rice, keep adding more broth. It should take a total of 20 minutes for the rice to cook and become soft and creamy.
At about the halfway point, say 10 minutes of cooking, add the cauliflower rice to the pot and continue adding broth as before. Always make sure the rice is simmering as it cooks so keep the temperature up.
After 20 minutes of cooking, taste the rice to see if it is soft. If not, continue adding more broth. It should take no more than 25 minutes for the rice to be done.
At that point, add the chicken back to the pan and stir until it is heated through. Add the butter and stir it in and serve.
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
