Kuracie rizoto: Slovak chicken and rice with vegetables

Tip: tap a step to mark it as done.

1. Cook the chicken

   10 min

   Cut the chicken breasts into roughly 2 cm cubes, finely chop the onion, and cut the carrots into small cubes. Heat the oil and butter in a wide pot. Briefly sauté the onion, then add the chicken, season with salt and pepper, and cook for 5 minutes, until the chicken turns white.

2. Add the rice and carrots

   3 min

   Add the carrots and rice and toast, stirring constantly, for about 2 minutes, until the rice turns translucent.

3. Simmer

   18 min

   Pour in the hot broth, bring to a boil, cover, and simmer over the lowest heat for 15 minutes. Do not stir the rice while it simmers.

4. Add the peas

   7 min

   Scatter the peas over the rice, cover again, and simmer for another 5 minutes. Remove from the heat, let stand covered for 2 minutes, then fluff with a fork.

5. Serve

   Divide among plates and sprinkle with the grated cheese.

Tip: If the rice is still firm at the end of cooking, add 2 tbsp hot broth and leave it covered for another 3 minutes. For a juicier dish, use boneless chicken thighs.

This recipe was translated from the Slovak original: Kuracie rizoto s hráškom, mrkvou a syrom