- 4 Boneless Skinless Chicken thighs
- 1 Cup Aborio Rice
- 1/2 Onion
- 5 Sprigs Thyme
- 2 Cloves of Garlic
- 32 Oz Chicken Stock
- 1/2 Cup White Wine
- Crove Food Co. Poultry Rub & Seasoning
- Crushed Red Pepper
- 3 Tbsp Butter
- 1/2 Cup Parmesan Cheese
- Olive Oil
- We started by marinating our boneless skinless chicken thighs in Original Allegro Marinade. Feel free to cook your chicken any way you like. We typically go for a cajun chicken flavor, but this marinade makes it really quick and easy. Let that sit for 1-2 hours before you are ready to cook the chicken if you go this route.
- Next we will add our chicken stock to a stockpot and throw in our thyme, 2 cloves of crushed garlic, plenty Crove Food Co. Poultry Rub & Seasoning, and some crushed red pepper for a touch of spice. Place the stock pot over low heat.
- We will start by adding our butter to a skillet over medium high heat. Once it is melted, add in your onion and garlic and cook until soft. Once softened, add in the aborio rice and mix it together. Let it toast for about 60 seconds and add in your white wine. Turn the heat down to medium low and let this cook down for 1-2 minutes and then we will begin to add in our stock.
- Using a ladle, add in you stock one scoop at a time. We want this to cook slowly over the course of 20-25 minutes. We will continue to stir every minute or so to make sure everything is cooking well. The trick is to take your spoon down the middle on the pan. If the liquid quickly fills in the space you created, then it has plenty of liquid. If you can see the bottom of the pan for a few seconds after you run the spoon down it, then you need to add in more liquid.
- Do this until the rice is completely tender, which typically will take around 20-25 minutes.
- While the rice is cooking, we will cook our chicken. I typically will grill this over charcoal, but I want to show you how we can do this inside as well. Set a cast iron skillet or grill pan over medium high heat and add in a touch of olive oil. Once hot, add in your chicken thighs and cook for 4-5 minutes and flip. It should have a nice crust at this point and we will cook for another 4-5 minutes on this side. I sometimes like to add in a spoonful of the chicken stock at the end to add in even more flavor!
- Once the rice is tender, we will finish it off with some freshly grated parmesan. Mix this up well and once it is completely incorporated you are finished. Now just add it to a plate and serve with the sliced chicken thighs!
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