Chicken Risotto (Asopao de Pollo)

Chicken Risotto (Asopao de Pollo)

Prep Time: 10-15 minutes
Cooking Time: 45-1hr
Servings: 4

INGREDIENTS

6 boneless chicken thighs
1 1/2 tablespoons of recaito blend
2 Maggi chicken bouillons
2 tablespoons of Hunt's tomato paste
1/2 freshly squeezed lime juice (3 tbsp)
1/4 teaspoon of salt
15  cups of water
1 cup of long grain rice (rinsing not required
2 tablespoons of diced olives
1 tablespoon of oil

INSTRUCTIONS
Cut chicken thighs julienne style. Season chicken with recaito blend and marinade at least 15 minutes in the refrigerator (overnight is preferred)

In a large and deep pot, heat (at medium heat) oil and brown the chicken on both sides (about 5-10 minutes)

Pour in the pot the remainder of the marinade, the water and the rest of the ingredients

Cover and let simmer until rice is very tender (about 45 minutes on medium heat). Stirring occasionally to prevent sticking

Serve with avocado, salad and/or bread

Enjoy!