Description
Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken.
Ingredients
- Olive Oil
- Yellow Pepper
- Medium-grain White Rice
- White Wine
- Chicken Stock
- Cooked Chicken
- Baby Spinach Leaves
- Salt & Freshly Ground Black Pepper
Instructions
- Place the stock in a small saucepan and bring to simmering point
- Meanwhile, heat the olive oil in a large saucepan
- Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned
- Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny
- Pour the wine into the pan of rice and simmer until it has almost evaporated
- Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed
- Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes
- When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly
- Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot