• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Baked Chicken and Padron Pepper Risotto

    This Baked Chicken and Padron Pepper Risotto is a one pot wonder perfect for weeknight meals. Chicken and arborio rise is tossed with garlic, onion, parmesan cheese, cherry tomatoes, and pardon peppers and baked in the oven until the rice is tender and creamy. 


    Ingredients
    2 1/2
    tablespoons
    butter, unsalted
    2 1/2
    cups
    vegetable broth
    1
    cup
    arborio rice
    1/2
    small onion, diced
    1
    garlic clove, minced
    3
    padron peppers, chopped
    1
    teaspoon
    Braggs Organic Sprinkle
    *
    salt and pepper to taste
    2
    cups
    rotisserie chicken meat, shredded and chopped
    1/2
    cup
    shredded Parmesan cheese
    1/4
    cup
    heavy cream
    1
    cup
    cherry tomatoes, halved
    1/4
    cup
    Chopped Cilantro
    Directions
    Preheat oven to 350F.
    Place butter in a large, oven safe baking dish and transfer to oven. Once butter has melted, remove baking dish.
    Top butter with veggie broth, rice, onion, garlic, pardon peppers and seasonings. Whisk to combine. Add chicken, cover with aluminum foil and return to oven for 45 minutes.
    Remove baking dish from oven, remove aluminum foil and stir rice. Add parmesan cheese, heavy cream and grape tomatoes. Stir continuously for a few minutes until rice becomes creamy, adding more heavy cream as necessary. Fold in cilantro, sprinkle with fresh cracked black pepper and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Chicken

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