Per Serving: Calories 508 Fat 29 Sat Fat 10 Sodium 996 Carbs 32 Sugars 2 Fiber 1 Protein 28.
KID NOTE: The rice, chicken, and sausage are all very mild. They really did very well.
VEGETARIAN TIP: Transform this dish into a hearty rice pilaf. Omit the chicken and sausage. use vegetable stock. Cook quartered mushrooms, cubed eggplant, and zucchini with the onion. Add the rice and cook according to the directions.
GLUTEN MODIFICATIONS: Make sure your sausage is gluten free.
I loved this but found the chicken a little finicky. I think I’ll just sear some boneless chicken and add it in at the end next time. Great flavors though!
I used boneless skinless chicken thighs, and the meal came out great!
This worked out in the end, but I found the recipe to be a bit troubling. Partly, I’m sure, this is because I’ve been making risotto for many years and this is similar enough to risotto that I wanted the texture of the rice to be like the risotto I know. Partly, though, there were some problems with the instructions. The recipe never says what heat to use, except for medium-high, but sticking with medium-high through the entire cooking process cannot possibly work. I turned it down to a simmer once I added the broth and STILL all the liquid cooked out within 15 minutes and I was left with rice that was not quite done, in my opinion. I added 2 more cups of boiling water (which would be a more typical risotto liquid ratio) before adding the chicken and sausage for the final 20 minutes. This worked out, actually, and the dish was good! The texture was soft and sticky, it was flavorful (probably needed a bit more chicken broth rather than straight water but that’s a small adjustment). But in the end, I wasn’t convinced that the chicken was well incorporated into the dish. It seemed extraneous. I did use bone-in skin-on chicken thighs so I had to remove them from the dish after the cooking, cut the meat off, and serve. I’ll probably make this again, but skip the chicken entirely.