Rachel’s Recipe Box

I’ve been missing the creamy taste of Risotto, but haven’t had any arborio rice, nor the desire to stand over a stove stirring for an hour. I’ve added coconut milk to give the dish the creaminess you would usually get from the arborio rice. (Remember that coconut milk doesn’t give a coconut flavor if the dish has salt and is savory – sugar enhances the coconut flavor)

I’ve taken my Chicken and Asparagus Faux-Risotto recipe, and tweaked a few things to create this pretty and yummy dish. The artichoke hearts are a wonderful surprise to the diner, who had focused on the “confetti” of spinach and bell pepper. This is delicious, and I highly recommend trying it and experimenting yourself with different vegetables, and finding flavors that you and your family love.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe. This is also a faux-fast-food recipe that can be cooked in under 45 minutes.

Ingredients:

• 2 TBS olive oil

• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp basil
• 1 shake cayenne pepper
• 1 tsp oregano
• 1/2 tsp thyme
• 2 pinches kosher salt
• 1 to 1 1/2 lbs boneless/skinless chicken thighs
• 1 1/2 cup basmati or Jasmine rice
• 10 oz frozen or canned artichoke hearts, in quarters
• 1 cup fresh or frozen bell pepper strips. (it looks prettiest with multicolored strips)
• 1 cup frozen chopped spinach
• 1 14oz can coconut milk (light or not light)
• 1 1/4 cup water

Method:
Warm olive oil in a large skillet over medium heat. Add garlic, onion, and spices, and sauté until they begin to get tender.

Chop the chicken into 1/2″ cubes, then add to the onion/garlic mixture. Cook the chicken over medium heat until browned on all sides, stirring occasionally.

While the chicken is cooking, prepare vegetables – slice artichoke hearts into quarters and slice bell peppers.

Add rice, coconut milk, water, and vegetables.

Bring the liquid to a boil, then cover and reduce heat to medium-low. Let cook for about 20 minutes, following the guidelines on your rice package.

Serve to great applause. An easy and delicious meal that mixes great flavor with fast cooking, plus it’s all in one pot!