Chicken Bog With Middlins Risotto Recipes

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CHICKEN BOG WITH MIDDLINS RISOTTO



Chicken Bog With Middlins Risotto image

Provided by Christine Muhlke

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 20

1 pound (about 3 medium) tomatoes
2 tablespoons vegetable oil
4 chicken legs, skin removed (see note)
Salt
freshly ground black pepper
1/2 pound andouille sausage, diced
1 cup diced onion
4 cloves garlic, minced
Half of a red pepper, diced
1 tablespoon fresh thyme
2 bay leaves
1 cup red wine
2 cups chicken broth or water
4 tablespoons butter
3 1/2 cups chicken broth or water
4 tablespoons butter
1/2 cup diced leeks
1 cup Anson Mills Carolina Gold Rice Grits or arborio rice (see note)
1/2 cup white wine
1/2 cup Parmesan

Steps:

  • Bring a medium pot of water to a boil. Cut a small X in the bottom of each tomato. Boil for 1 minute, then transfer to an ice-water bath to cool. Peel, seed and dice the tomatoes, setting aside 1 cup.
  • In a heavy saucepan fitted with a lid, warm the oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken and brown on all sides, 4 to 6 minutes per side. Remove from the pan. Add the sausage, onion and garlic and sauté until softened, about 4 minutes. Stir in the red pepper, tomatoes, thyme and bay leaves. Deglaze the pan with the wine and reduce until the pan is nearly dry. Add the chicken broth or water and bring to a boil. Tuck the chicken into the liquid and simmer, covered, until the chicken is tender and pulls easily from the bone, about 40 minutes.
  • Set the chicken aside to cool and discard the bay leaves. When the chicken is cool enough to handle, shred the meat from the bone and return it to the pot. Reduce the broth until slightly thickened. Whisk in the butter and adjust the seasoning with salt and pepper.
  • Prepare the risotto: in a small pot, heat the chicken broth or water until warmed through. In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium-high heat. When it starts to foam, add the leeks and stir until softened, about 3 minutes. Add the rice and stir for a couple of minutes to toast the grains. Stir in the wine and cook until absorbed. Begin adding the warmed broth, about a half-cup at a time, and cook at a faint simmer, adding more broth as it is absorbed, stirring all the while. Cook until the rice grits are softened through and creamy. Stir in the Parmesan and remaining 2 tablespoons butter. Adjust the seasoning with salt.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS



Roasted Chicken with Risotto and Caramelized Onions image

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  • Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  • Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g

CHICKEN RISOTTO



Chicken Risotto image

The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

1 quart low-sodium chicken broth
2 skinless, boneless chicken breast halves (3/4 pounds), butterflied and separated into cutlets
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter, divided
1 medium yellow squash (8 ounces), cut into 1/4-inch-thick rounds (about 2 cups)
1 medium yellow onion, finely chopped (1 1/2 cups)
1 1/4 cups Arborio rice
1/2 cup dry white wine
8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 1/2 cups)
2 ounces grated Parmigiano-Reggiano or Parmesan (packed 1/2 cup), plus more for serving

Steps:

  • Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
  • Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
  • Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
  • Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

CHICKEN BOG



Chicken Bog image

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 6

Number Of Ingredients 9

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

Steps:

  • Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  • Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
  • Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g

CHICKEN RISOTTO



Chicken Risotto image

This is a very good recipe for my son who is 2 years old. He isn't one for chicken, but will eat this. I put individual servings for him into the freezer so when the hubby and I eat something that we know he won't eat, I just pop this in the microwave. Very easy and satisfying. From Betty Crocker's Slow Cooker Meals Feb 06

Provided by Smilyn

Categories     One Dish Meal

Time 7h45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 garlic clove, minced
2 cups water
2 cups uncooked instant rice
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
1/2 cup grated parmesan cheese

Steps:

  • In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
  • Stir in rice and butter.
  • Increase heat setting to HIGH.
  • Cover; cook 5 minutes until rice is tender.
  • Stir in soup and cheese.
  • Cover; cook 10 - 15 minutes or until thoroughly heated.
  • Serve immediately.
  • Appx. 1 1/2 cups per serving for adults.

Nutrition Facts : Calories 530.4, Fat 17.9, SaturatedFat 8, Cholesterol 123.2, Sodium 960, Carbohydrate 48.5, Fiber 1.6, Sugar 2.1, Protein 40.9

RISOTTO WITH CHICKEN AND MUSHROOMS



Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHICKEN RISOTTO



Chicken Risotto image

Make and share this Chicken Risotto recipe from Food.com.

Provided by lauralie41

Categories     Chicken

Yield 8 serving(s)

Number Of Ingredients 8

2 zucchini, thinly sliced
2 green onions, sliced
2 cups skinless chicken, cooked, diced
1/2 teaspoon salt
1/2 teaspoon thyme
2 tablespoons pimientos, Chopped
3 cups rice, Cooked
1/4 cup cheese, Grated

Steps:

  • Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min.
  • Add other ingredients, except for cheese.
  • Cook and stir until heated through.
  • Remove from heat, stir in cheese, serve.

Nutrition Facts : Calories 342.4, Fat 2.6, SaturatedFat 1, Cholesterol 32, Sodium 212, Carbohydrate 60.4, Fiber 1.7, Sugar 1, Protein 17.1

CHICKEN & TOMATO RISOTTO



Chicken & Tomato Risotto image

If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" -Lorraine Caland Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

3 cups chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
1 garlic clove, minced
1 cup uncooked arborio rice
1 cup meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Steps:

  • In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

Nutrition Facts : Calories 462 calories, Fat 14g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1186mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.

NO-FRILLS RISOTTO



No-Frills Risotto image

Provided by Marialisa Calta

Categories     weekday, side dish

Time 35m

Yield Four servings

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
1 chicken liver, skinned and finely chopped
Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoons
2 tablespoons tomato paste
1 cup rice, preferably arborio
2 1/2 cups chicken stock
1 tablespoon butter
1/2 cup Parmesan cheese

Steps:

  • In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
  • Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
  • Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
  • Serve with a pat of butter and grated Parmesan cheese.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams

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ONE POT CHICKEN WITH TOMATO BASIL RISOTTO - DINNER AT THE ZOO
2015-08-30 Instructions. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium high. Sprinkle the chicken thighs with the italian seasoning as well as salt and pepper to taste. Place the chicken in the pan skin side down, cook for …
From dinneratthezoo.com


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