postheadericon Confetti, Chicken, and Artichoke faux-risotto

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!

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