Ingredients Jump to Instructions ↓

  1. 4 breast of chicken, boned, skin on

  2. 2 Tbsp. olive oil

  3. 1 cup uncooked rice

  4. 1 cup fresh mint leaves juice of two lemons minced garlic to taste

  5. 1/2 cup yellow onion

  6. 6 cloves of garlic

  7. 1 large lemon, squeezed grated zest of lemon

  8. 4 cups of chicken stock

Instructions Jump to Ingredients ↑

  1. Directions Marinate chicken breasts for at least one hour in mixture of mint leaves, minced garlic and lemon juice. Turn breast over at least once. Bring chicken stock to a boil. Keep simmering over low heat. In a heavy bottomed wide frying pan sauté the garlic and onion in the olive oil over medium low heat until translucent. Add the rice and coat each of the grains with the oil. Stir in a ladleful (just to cover the rice) of the chicken stock. Cook stirring constantly, until it is nearly absorbed. Continue slowly adding ladlefuls of the stock to the rice mixture, cooking neither to fast nor too slow and stirring constantly. It should take about 30 minutes for the rice to be cooked al dente. While adding ladlefuls of stock to the risotto, preheat broiler. Broil chicken approximately 10 to 15 minutes, turning once and being careful not to overcook or the chicken will become dry. By now the rice should have a creamy texture and be nearly cooked. Add juice and zest of lemon just as it is finished cooking. Add salt and pepper to taste. Serve immediately, with the broiled chicken breasts.


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