Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add in 1 teaspoon of red pepper flakes and 1-2 finely chopped poblano peppers, sautéing for about 3-4 minutes until fragrant and the poblanos are soft.
- Stir in 1 cup of Arborio rice into the pot, toasting it for about 2-3 minutes while stirring continuously.
- Pour in 3-4 cups of chicken broth, one cup at a time, stirring frequently. Allow each addition to be absorbed by the rice before adding more.
- Once the rice is creamy and al dente, mix in 2 cups of cooked, shredded chicken and 1/2 cup of grated Parmesan cheese. Stir until the cheese melts.
- Remove the pot from heat and let your Spicy Chicken Poblano Risotto rest for 2-3 minutes before serving.
Nutrition
Notes
Perfect for family dinners or casual gatherings; pair with a simple salad or Cheesy Garlic Chicken Wraps for an inviting meal.
