250 g of frozen chicken thighs, thawed
1/4 cup all-purpose flour
salt and black pepper to taste
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 1/2 cups chicken broth
1/2 cup uncooked Arborio rice
250 g of frozen chicken thighs, thawed
1/4 cup all-purpose flour
salt and black pepper to taste
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 1/2 cups chicken broth
1/2 cup uncooked Arborio rice
Dust the chicken thighs with flour, seasoned with salt and black pepper
Heat 1 tablespoon of olive oil in a large skillet
When hot, add half of the chicken thighs and cook for 1 minute, stirring occasionally, until browned on all sides
Remove from heat
Repeat with the remaining chicken thighs, adding an additional tablespoon of olive oil
Elevate the heat slightly and add the diced onion and green bell pepper to the skillet
Cook for 2 minutes, stirring occasionally
Add the chicken broth and Arborio rice to the skillet
Stir well and bring to a boil
Cook at a simmer for 5-7 minutes, or until half of the liquid has evaporated and the rice is tender
Cover, reduce heat, and cook for an additional 5 minutes
Stir in the cooked chicken and continue cooking for an additional 5 minutes, or until the rice is creamy and the chicken is cooked through but still slightly pink inside
Serve hot, garnished with fresh parsley if desired
Serves 3-4 people.
