Baked Green Chile Chicken and Sausage Risotto
2 chicken leg/thigh quarters (about 8- 10 oz each)
6 cloves garlic
1 1/2 cups arborio rice
1 large can (24 oz) whole tomatoes in juice
Then laying them, skin-side down, into my hot large skillet, sizzling with a few glugs of hot EVOO.
I sauté them until the skin is crispy, then flip them…
And sizzle them, skin-side up, for about 3-5 minutes before removing them from the pan and setting aside for a few minutes.
I’ve crushed up a handful of garlic cloves, skin them, and chuck them in the hot oil left in my pan…
I sauté everything nicely, stirring well…
Finally, I add enough chicken stock — about 2 cups — to cover all my ingredients. Arborio rice is usually stirred constantly, with the slow addition of hot stock, in order to make creamy risotto. I’m going to stir this very well indeed, but then I’m going to let it absorb into itself all on its own. You’ll see…
Perfectly spiced, rich with tomato, absolutely al dente risotto studded with sweet, savory sausage, and topped with a plump, juicy, crisp-skinned quarter chicken. Served with a dollop of cooling sour cream and a nest of shredded cheddar jack cheese, this steaming hot meal feeds my senses with red juiciness, chicken richness, and creamy cheesy gastronomic goodness. Chicken and rice never tasted so good.