Chicken Adobo Risotto
Many times we have leftover chicken dish from our previous dinner like for instance grilled chicken or chicken adobo. Instead of letting your chicken adobo leftover in the fridge, why not turn it into something new dish. Although most often we use the chicken adobo for popular usual rice dish like adobo flakes sinangag or sometimes it just tastes even better when reheated in enough oil, you can turn your chicken adobo leftovers into a different exciting dish.
Here in this recipe, we lack major ingredients for the risotto recipe especially the red wine and chicken stock, so we made a substitute. Hoping this Chicken Adobo Risotto will taste good, I tried to prepare this the most possible way it would taste unique.
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup risotto rice
- 1 cup red grape juice
- 3 cups chicken stock, (substituted with chicken bouillon dissolve in hot water )
- 1/2 cup frozen peas, defrosted
- cooked adobo chicken, torn into strips remove the skin
- 8 tbsp parmesan, grated
- Melt the butter in a large pan, and add the onion and garlic. Cook just right and do not brown so keep your heat at very low just to make it soft and translucent.
- Add the rice and stir until coated with butter.
- Add the grape juice and allow to simmer. Adjust the heat to medium this time.
- Add the chicken stock one ladle at a time until the rice is cooked but still with a little bite.
- Add the peas and chicken strips in the last few minutes of cooking.
- Stir in the parmesan or any cheese of your choice and turn off the heat.
- Serve hot.