1 tsp. saffron threads
1/2 cup water
2 cups chicken broth
4 boneless chicken breasts, cut into bite-size pieces
2 tbsp. sesame oil
1 cup Arborio rice
1 cup white wine
1 medium onion, chopped
2 garlic cloves, minced
1 tsp. paprika
3 small orange sweet bell peppers, sliced
1/2 cup grape tomatoes, cut in half
1 tbsp. orange rind
1/4 cup orange juice
2 tbsp. Italian parsley, chopped, extra for garnish (optional)
Orange wedges, to garnish
1) Put the saffron in 1/2 cup water and let infuse for a few minutes.
|Saffron infused water|
2) Warm the sesame oil in a risotto pan and add the chicken. Cook until golden all over then transfer to a warm bowl.
3) Add onion to the pan you used to cook the chicken and saute for 2 minutes. Add the garlic and rice and saute for another 2-3 minutes. Add the wine and cook down. Add the paprika and saffron with soaking liquid and cook stirring constantly, for 1 minute. Add the sliced orange sweet bell peppers and orange rind, continue cooking.
|Sweet Multi-colored bell peppers (I used the orange ones for this recipe)|