Chicken Cacciatore Risotto
Transform your weeknight dinner routine with this flavorful Chicken Cacciatore Risotto, a mouthwatering fusion of Italian classics. Tender, seared chicken thighs are simmered with vibrant ingredients like bell peppers, mushrooms, and crushed tomatoes, creating a rich cacciatore base infused with oregano and thyme. This savory medley is folded into creamy, velvety Arborio rice, cooked to perfection using the traditional risotto technique of ladling warm broth for a luscious texture. Finished with a sprinkle of Parmesan cheese and a garnish of fresh parsley, this hearty dish is as elegant as it is comforting. Perfect for cozy family meals or casual entertaining, this recipe will bring the taste of Italy to your table in under an hour.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 medium Bell pepper (diced, any color)
- 2 medium Carrots (diced)
- 1 cup Mushrooms (sliced)
- 1 cup Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 4 cups Chicken broth
- 1.5 cups Arborio rice
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and sauté the onion until softened, about 2 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add the diced bell pepper, carrots, and mushrooms to the skillet. Cook for 5-6 minutes until the vegetables are tender.
Stir in the crushed tomatoes, tomato paste, dried oregano, and dried thyme. Mix well and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the chicken thighs to the skillet. Reduce the heat to low and let the cacciatore simmer for 15-20 minutes, stirring occasionally. Remove chicken and shred into bite-sized pieces. Return to the skillet, then set aside.
In a separate medium saucepan, heat the chicken broth over low heat to keep it warm.
In another large skillet or heavy-bottomed pot, add 1 tablespoon of olive oil (if needed) and toast the Arborio rice for 1-2 minutes over medium heat.
Ladle 1 cup of the warm chicken broth into the rice. Stir frequently until the liquid is absorbed. Repeat this process, adding broth 1 cup at a time and stirring often. This should take 18-20 minutes until the rice is creamy and tender.
Once the rice is cooked, stir in the shredded chicken cacciatore mixture and fold well until combined.
Remove from heat and mix in Parmesan cheese. Adjust seasoning if needed.
Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 31.8 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1632 mg | 126% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
