Cocoa Spiced Chicken with Creamy risotto delight

Name: Cocoa Spiced Chicken with Creamy risotto delight
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 boneless chicken thighs, skin removed 3 tablespoons unsweetened cocoa powder 1 1/2 tablespoons ground cumin 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground coriander 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 tablespoons olive oil; - 2 1/4 cups Arborio rice - 4 1/2 cups chicken stock - 1 1/2 cups coconut milk - 2 shallots, finely diced - 4 garlic cloves, minced - 3 tablespoons unsalted butter - 1 1/2 tablespoons olive oil - 1/2 cup dry white wine - Salt and freshly ground black; Fresh chopped cilantro

3 steps

Prep:10minCook:1h

Cocoa spiced chicken thighs balance with the creamy deliciousness of this risotto for a wonderful meal.

Updated at: Wed, 16 Aug 2023 20:31:04 GMT

Ingredients

6 servings

Instructions

For the Chicken

Step 1

Prepare the Chicken: - In a small bowl, combine the cocoa powder, cumin, smoked paprika, coriander, salt, and black pepper. - Pat the chicken thighs dry with paper towels and coat them thoroughly with the cocoa spice mixture. - Heat olive oil in a skillet over medium-high heat. - Add the chicken thighs and cook for about 5-6 minutes per side, or until they are cooked through and nicely browned. - Once cooked, transfer the chicken thighs to a plate and let them rest while you prepare the rice.

To make the Risotto

Step 2

- In a saucepan, bring the chicken stock and coconut milk to a gentle simmer over medium heat. - In a separate large skillet or saucepan, heat the olive oil and butter over medium heat. - Add the diced onion and minced garlic, and sauté until they become fragrant and translucent, but not browned. - Add the Arborio rice to the skillet and stir it in the oil and butter mixture, ensuring each grain is coated. - Pour in the white wine and cook until the liquid is mostly absorbed, stirring continuously. - Begin adding the warm chicken stock and coconut milk mixture, one ladle at a time, stirring constantly. - Allow each ladle of liquid to be absorbed by the rice before adding the next. Repeat until the rice is creamy and al dente (this should take about 20 minutes). - Season with salt and pepper to taste.

Assemble

Step 3

Divide the creamy Arborio rice among six plates or bowls. - Place a cocoa-spiced chicken thigh on top of the rice on each plate. - Garnish with fresh cilantro leaves.