Italian Herb Chicken Thighs and Pea Risotto

with Spinach and Parmesan

5 min

Difficulty: 2/3

Italian

Creamy risotto and cheesy baked chicken thighs are a match made in heaven in this iconic dish. A little patience with the risotto is worth it to coax this time-honoured Italian classic into a luxurious meal. Ingredients: Chicken thighs • Arborio rice • Yellow onion • Green peas • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Non-Stick Pan

Ingredients

Chicken Thighs

280 g

Green Peas

56 g

Baby Spinach

56 g

Arborio Rice

0.75 cup

Chicken Broth Concentrate

2 unit(s)

Yellow Onion

0.5 unit(s)

Parmesan Cheese, shredded

0.25 cup

Garlic Salt

4 g

Garlic, cloves

1 unit(s)

Italian Seasoning

4.3 g

Unsalted Butter

2 tbsp

Salt

0.563 tsp

Oil

0.5 tbsp

Pepper

0.125 tsp

Preparation

Combine 4 cups (5 3/4 cups) water, broth concentrate and 1/2 tsp (1 tsp) salt in a medium pot. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low, still covered.
While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
Peel, then mince or grate garlic.

Meanwhile, heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.

Add garlic and rice to the pan with onions. Season with half the garlic salt.
Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.
Add 1 cup broth to the pan. Cook, stirring occasionally, until broth is almost completely absorbed.
Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be like oatmeal!)
Add peas halfway through cooking.

Meanwhile, heat a medium non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining garlic salt.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top.
Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

When the last addition of broth is almost completely absorbed, roughly chop spinach.
Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken juices from the baking sheet to the pan with risotto.
Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!)
Season with salt and pepper.