Chicken " Soup " Risotto Style!

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 chicken breasts or 6 chicken thighs, cubed
• 2 medium sized onions, diced
• 5 medium carrots, cut the way you want
• 3 celery ribs, sliced
• 1 cup sushi rice or 1 cup arborio rice, must use rice that will absorb all the liquid
• 1 (500 g) box chicken stock
• 3 cups water
• 2 tablespoons concentrated chicken bouillon
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried basil
• 1/4-1/2 teaspoon dried rosemary
• salt and pepper

Recipe

• 1 on med-high heat sauté cubes of chicken in olive oil until cooked through.
• 2 add some salt and pepper to taste.
• 3 add veggies, herbs, and salt again for flavor and to sweat the veggies
• 4 deglaze the pan if it`s sticking, with 1/2 of water or stock. get all the bits off the bottom -- that`s flavor!
• 5 add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
• 6 bring to a boil and reduce heat.
• 7 once the carrots are tender or even 15 mins before the carrots are done, add the rice.
• 8 let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
• 9 it`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!lol.