Verde Chicken Risotto

ByDiane
121 Comments
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Verde Chicken Risotto

verde chicken risotto @createdbydiane

Well it’s back to school around here and that means…

crazy weeknight schedules…

dinners need to be easy and loved by all.

 

I think it’s funny when you have a conversation about something and then a day later it seems like your having the same conversation with someone else.

That happened to me last week….about cilantro.

I love cilantro and buy a few bunches each week.

I would say my family likes it, but one of mine prefers not to see large pieces placed on top of their dinner, but mixed in is ok.

Solution, I don’t put the plate I took a photo of where said child sits.

I’ve heard people describe cilantro as having a soapy taste, I really have no idea what they are talking about.

I’ve tried growing my own cilantro, but haven’t had much luck and think I’d have to have a whole acre full to be sure I had some as I’m sure most plants wouldn’t survive my black thumb.

I often end up putting the bag full of cilantro in the crisper, but when I remember to store it like a bouquet of flowers in a glass jar on the top shelf it really does seem to last longer. Since use it often, I don’t have it go to waste too often though.

Onto the risotto…

and I have a video to share with you of me making this risotto, it goes step by step so if you haven’t made risotto before, you’ll get to see how to make it and be able to recreate easily.

 

So who is ready for to make risotto now?

 

I wish you could smell how wonderful the kitchen aroma was, my videographer couldn’t wait for me to give him a bowl full. Special thanks to my little guy who did a wonderful job!

Print Recipe
4.89 from 9 votes

Verde Chicken Risotto

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 6-8 cups chicken broth
  • 1 tablespoon butter
  • 1/2 onion diced
  • 1 1/2 cup Arborio Rice
  • 1 12-16 oz jar tomatillo salsa verde (or green any Mexican green sauce)
  • 2 chicken breasts

Garnish

  • Cotija Cheese
  • cilantro
  • Jalapeños

Instructions

  • Heat chicken broth in large pan, having it hot will prevent the risotto from cooling off each time you ladle the broth into the hot pan.
  • In a large skillet over medium-high heat, add butter and onion.
  • Turn on to medium heat and add rice, stir until it's lightly toasted.
  • Add green sauce.
  • Ladle in 1 cup of broth, stir to blend everything together.
  • As the rice absorbs the broth you will ladle in a cup of broth at a time and keep stirring. This part takes about 20 minutes or so.
  • Now is the time to cook your chicken, heat grill pan and cook chicken thoroughly.
  • The risotto is finished when the rice has absorbed the liquid and isn't crunchy.
  • A thick sauce will form and you are ready to serve.
  • Place the risotto into serving dishes, top with chicken, cilantro, cheese, jalapeños and drizzle with creamy ranchero finishing sauce.

Verde Chicken Risotto Large1jpg

 

 

verde chicken risotto @createdbydiane

I was compensated for this recipe, all opinions are my own.

 

121 Comments

  11. What a great recipe – you got super creative! My husband has a theory that certain people have certain receptors on their taste buds, and that is why those people experience the soapy taste with cilantro, and others don’t. He is basing this off something else for a different food he heard about, so maybe he is on to something.

    Reply

  15. Mmm I love risotto and cilantro! Risotto is much easier than what people think. The key is not getting distracted. Definite cilantro lover here. If I won, I would make this dish first!

    Reply

  19. I’d use it on a busy night — maybe even whip up something in a crockpot. I’m sure they have a recipe maker that’s adaptable.

    Reply

  25. I would like to try the Sweet & Sour chicken and I would add in water chestnuts & green and red bell peppers. I’d serve this ontop of rice.
    Thanks so much.

    Reply

  31. I think anything with an asian flavor (asian fish tacos box) to it works so well with salmon. I would marinade the salmon for about an hour in the fridge (not longer because then it starts to actually cook) and place it on the grill for some smokey flavor. I would add some sauteed julienne veggies (yellow, green and red bell peppers as well as carrots and some mushrooms) to soba noodles as a side dish for the meal adding some of the marinade to the noodles to complement the fish.

    Reply

  36. 5 stars
    I would use the Kraft Recipe makers Verde Chicken Enchiladas for flavoring my white bean and chicken stew, which I sadly admit is quite flat, though very filling. My family would love the additional tastes.

    Reply

  57. I would definitely make these egg rolls. Making egg rolls at home has been on my mind for a long time now!

    Reply

  61. I am not sure if my cooking skills are up to making a risotto however your recipe looks fascinating to me and so delicious…I will try it.

    Reply

  70. I do a lot of pasta bakes and think the 3 cheese chicken Florentine would really jazz that up (typically, I use hamburger and marinara).

    Reply

  71. 5 stars
    Totally in love with your verde chicken risotto recipe. Really enjoy your video. 🙂 I would use these sauces to make some lasagna. Going to save lots of time for weeknight meals.

    amy [at] utry [dot] it

    Reply

  73. I would use the sweet and sour chicken recipe makers to make some sweet and sour meatballs.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

  81. I’d take the Sweet and Sour chicken kit – add some tomato sauce and brown sugar and use it for sweet and sour BBQ lamb ribs!

    Reply

  82. The lemon oregano sauce in the Chicken Cacciatore could also be used for grilled greek chicken breasts sprinkled with feta. I’d use the other sauce on pasta, add zucchini or eggplant and bake the whole thing as a casserole.

    Reply

  83. Id like to try to make mac and cheese a little more special y baking it with their Three Cheese Florentine..maybe add some bacon? Im still new to cooking so Im not too creative or fancy yet lol

    Reply

  87. I’d use the chicken bruschetta pasta recipe maker to simply our romano-encrusted bruschetta pasta dinner- a family fav!

    Reply

  88. I would make taco casserole. Brown one pound of ground beef, add one can of chilli beans, one packet of KRAFT RECIPE MAKERS Tex-Mex Fajita Skillet mix, simmer 5 minutes, line a casserole dish with frito corn chips, pour the meat mixture over the top, add a layer of sour cream, top with green onions, chopped tomato, sprinkle Kraft shredded cheese over the top and bake 15 minutes at 350 degrees.

    Reply

  105. fried tofu and veggies with the sweet & sour chicken one! or the verde chicken risotto you made but sub in tofu instead …!

    Reply

    1. 5 stars
      I tweeted for another entry:
      https://twitter.com/whatasock/status/394477375439646721

      Oh, and another note … the “soapy” taste some people talk about with cilantro is actually a genetic mutation in some people’s taste buds! To most people it tastes great, but some people’s genes went awry … It happens to a few other foods, too, like celery and cucumber. Too bad for them! More cilantro for the rest of us! 😀

  111. I would make the New England Pot Roast in my slow cooker and I would have leftovers to make easy burritos the next day.

    Reply

  118. I would make a Crawfish Noodle cassrole using Three Cheese Chicken Florentine & a package of lite cream cheese & green onions!

    Reply
  120. Pingback: Mexican Recipes | Created by Diane

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