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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (740g) Recipe makes 4 servings |
||
| Calories 853 | ||
| Calories from Fat 337 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.5g | 57% | |
| Saturated Fat 12.5g | 62% | |
| Monounsaturated Fat 18.4g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 84mg | 28% | |
| Sodium 1597mg | 66% | |
| Potassium 1200mg | 34% | |
| Total Carbohydrate 98.2g | 32% | |
| Dietary Fiber 6.3g | 25% | |
| Sugars 23.8g | ||
| Protein 32.4g | 64% | |
Ingredients
- 1/4 cup olive oil
- 1 ounce butter
- 2 chicken breasts
- 2 onions
- 1 red capsicum
- 4 garlic cloves
- 2 tablespoons cumin
- 1 tablespoon allspice
- 15 ounces canned tomatoes
- 1 1/2 teaspoons salt
- white pepper
- 1 1/2 cups chicken stock
- 1/2 cup sour cream
Chicken Risotto
- 1 1/2 cups white rice
- 1 teaspoon turmeric
- 4 cups chicken stock
- 1/2 cup currant
Directions
1
Method for Chicken Yumbo:.2
Heat oil and butter.3
Cut chicken breast in bite sized pieces and4
Sauté over moderate heat.5
Remove and set aside.6
Chop medium to fine onion, peppers and garlic and sauté in same pan with a little extra olive oil and sauté until softened slightly.7
Add cumin, allspice and stir through for a minute.8
Add the cooked chicken, tomatoes and chicken stock and simmer for 20 minutes or until most liquid is reduced.9
Add sour cream and serve with risotto.10
Method for Chicken Risotto:.11
Bring chicken stock to the boil and add rice.12
Add turmeric and currants and simmer until cooked, adding more chicken stock if required.
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- Course > Main Dish
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- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
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Featured Reviews for This Recipe
From: kzbhansen
On Mar 9, 2006
This was really good. I omitted the peppers because we dont care for them. I used crushed tomatoes and 1 small onion. This was really good, I liked how the rice turned out! Will make the again!! Thanks
From: evelyn/athens
On Mar 1, 2006
I found this recipe 'nearly there'. Sound base, but the flavour of the chicken/sauce was odd and I think the poster could have added different spices, creating a kind of curry 'blend'. As it was, the chicken/sauce tasted 'flat'. The addition of the sour cream at the end was inspired, though. The risotto was tasty, but more instructions, I feel were required as rice cooks in about 20 minutes (but maybe someone else didn't know this?). A recipe that has definite potential, but the spicing needs to be worked on a bit.
From: Bristolgirl
On Mar 1, 2006
An aromatic rather than spicy curry. Quite easy to make, although I wished for more chicken per person.Strong flavours- monitor the salt if using bought stock. Made brown rice instead of white and that seemed to work out fine. A good one to add variety to the mid-week repertoire.BF loved it.
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