Shelly's Recipe

BAKED CHICKEN RISOTTO

Category: Chicken

1/4 oz dried porcini mushrooms, cut into 1 inch pieces (1/2 cup)
1 cup hot water
2 tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into 1” pieces
2 red bell peppers, diced
1 medium onion, chopped
4 oz ham, diced
1 medium tomato, seeded and chopped
4 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1 tsp smoked or regular paprika
11/2 cups Arborio rice
3 cups reduced sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground pepper

Place mushrooms in small bowl; add hot water. Let stand 20 minutes; strain through cheesecloth or coffee filter, reserving liquid. Rinse mushrooms to remove grit.

Heat oven to 425. Heat oil in a large stovetop and oven-proof casserole until hot. Add chicken, cook over medium-high heat 2 to 3 minutes, or until browned on all sides. Place on plate. Add bell peppers and onion to casserole; reduce heat to medium. Cook 3 to 4 minutes or until vegetables softens.

Stir in ham, tomato, garlic, parsley, and paprika, cook 2 minutes. Return chicken and any accumulated juices to casserole; add mushrooms. Stir in rice; cook 1 minute. Stir in broth, 1/2 cup of the reserved mushroom soaking liquid, salt and pepper; discard remaining mushroom soaking liquid or save for another use. (Risotto can be made at this point up to 8 hours ahead. Cover and refrigerate.) Bring to boil over medium-high heat; boil 5 minutes, without stirring. Place casserole in oven; bake, uncovered, 15 to 20 minutes or until rice is tender and chicken is no longer pink in center. Remove from oven. Cover; let stand 5 minutes. Serves 4