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Kids are back in school. I love a quiet house in the fall. I feel like I can finally think straight! Our nights are busy with practices and homework. I’m constantly looking for healthy, weeknight dinners that I can serve at 4 pm, 6 pm, and then again at 9 pm depending on when everyone gets home and needs food. Chicken and rice can be made a million different ways, and every culture has their favorite renditions. I am posting this option because of its’ simple and nutritious ingredients. It’s hearty enough for a Sunday supper but simple enough for a busy Monday night. Enjoy!
A few notes about the ingredients:
Arborio Rice
Arborio is a medium grain rice typically used for Italian risotto and to fill Arancini (an Italian rice ball appetizer). When cooked properly, it has a creamy, almost velvety, finish. I find most kids love it. Instead of looking in the pasta section, I typically find it in the rice aisle.
Pestata
This is basically a quick paste or ultra finely chopped base you can use for cooking in soups, stews, and sauces. I love it in this dish because the vegetable are so finely chopped that kids barely notice them. Be sure to use a food processor or a really good blender to chop everything nice and small.
White wine
I typically use Pinot Grigio in my cooking because that is what I like to drink. Pick a dry white wine you wouldn’t mind drinking. I keep a twist off open white wine in the fridge to have it on hand for cooking.
Italian Cooking
It can get overwhelming trying to find chefs to follow online or cookbooks that are consistent and relevant to your life. I enjoy cooking Italian food because of the simple recipes that consist of fresh food Italy has easily accessible, -fresh seafood, good wine, simple and seasonal vegetables, steak and chicken.
If you enjoy Italian cooking, I would check out Lidia Matticchio Bastianich. This recipe is adapted from her cookbook Lidia’s Favorite Recipes. This book is full of Italian classics. It’s a wonderful place to start to get the techniques down for Italian cooking.
FAQ
What if I don’t have a food processor?
I would try finely chopping the onion, carrot, and celery.
Can I use chicken thighs?
Yes, the original recipe is boneless, skinless chicken thighs. Chicken thighs will not dry out as quickly as boneless, skinless chicken breasts. I just prefer breast to thigh meat.
Here are some helpful links for further reading 🙂
Traditional & Easy Italian Chicken Arborio Rice
Equipment
- 1 stock pot or large saute pan with lid
Ingredients
- 1 1/2 lb. boneless, skinless chicken breats, cut into one inch pieces
- 1 cup onion, cut into chunks
- 1 cup carrot, cut into chunks
- 1 cup celery, cut into chunks
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 Tbsp. salt
- 1 bay leaf
- 1 cup dry white wine
- 5 cups hot chicken stock
- 2 cups Arborio rice
- 2 Tbsp. butter, cut into pieces
- 3 Tbsp. Italian, flat leaf parsley, chopped
- 1/2 cup Parmesan Reggiano, with more for serving
Instructions
- In a food processor, blend the onion, carrot, celery and garlic until very fine, almost a paste.
- To the pan, add olive oil over medium heat. Stir in the pestata (vegetable mixture) and 1 tsp. salt. Cook about 5 minutes until the mixture begins to dry out. Add in the chicken, bay leaf, and remaining salt. Brown the chicken pieces, about 5 more minutes.
- Turn the heat up to medium high and pour in the white wine to deglaze the pan, scraping the brown bits off the bottom of the pan. Once wine has reduced, add in the warm chicken stock and rice. Bring to a boil and then cover and simmer for 14 minutes until the liquid is mostly absorbed and the chicken is cooked through. After the 14 minutes, check the liquid in the pan. If it still looks soupy, simmer 5 minutes more with the lid on.
- Turn off the heat and add butter pieces and stir until melted. Add in parmesan and parsley. Serve warm in bowls with extra cheese on the side.
Notes
