Well, it’s not actually all that manly, but if you take a look at the ingredient list, you might understand why I called it that.
- 1 onion, chopped
- 1 green bell pepper, chopped
- Up to about a cup of other random vegetables you might want to use up, chopped
4-8 people. More if it’s not the only thing you’re eating.
About a half-hour if your chicken is already cooked.
- Warm a 12″ skillet with deep sides. You’re going to have over a quart of food in it, and will need to stir it a bunch, so make sure you’re starting with a big enough pan. A 10″ skillet will not be big enough. Trust me on this one.
- Cook the chicken if it isn’t already cooked. I usually use leftovers, so I don’t need to worry about cooking the bird. Cook it however you like, but you can shred it and fry it in a little oil if you’re starting with raw bird at this point. You’ll want to set it aside and let it cool if you just cooked it, or set it aside and let it warm up if it was leftovers.
- If you’re doing optional veggies, sauté them up now in a little olive oil or butter. Otherwise just get some butter going.
- When the veggies are just starting to brown, or the butter is sizzling nicely, toss in the rice. You want to just get the rice warm, so have the wine on hand.
- When the rice has either just started to brown, or the butter or oil is starting to run dry, add the wine and bring it to a simmer.
- You’ll want to adjust the stove at this point so you get a decent simmer with no lid on the pan, and don’t boil over.
- At this point, start your kitchen timer for 20 minutes. Every time the liquid in the pan is mostly absorbed, add ½ cup of chicken broth. If you’re making your broth from bouillon cubes, you can nuke 1 cup of water at a time in the microwave and keep up just fine.
- Continue to stir the rice every minute or so. You want to keep it from sticking, and make sure that all the rice gets exposed to liquid.
- When the timer goes off, throw away any remaining chicken broth (you may have ½ cup or so left) and put the cooked chicken meat and manwich sauce into the pan. Stir well.
- Continue to simmer everything until you’ve got a nice thick “hotdish” consistency. That’ll take another 3-7 minutes, depending on how much liquid was left when you added the chicken and sauce.
- Slop onto plates, garnishing with a little fresh parsley and parmesan cheese if you’re feeling really fancy.
- Eat. If the red wine wasn’t completely undrinkable, it’ll probably work pretty well with the dish.
* The other part of the reason I call it “manly” is that unlike most risottos, which use a white wine, this uses a red, so Mark
Real Men don’t drink white wine Gilbert can’t give me grief about cooking with a white. Hi Mark!
* I tend to buy the WondeRoast® * chickens at Joe’s Market once in a while, and this is one of the ways I use up the leftovers. I eat the wings, legs, and a thigh for the first meal, eat one breast as a sandwich for a lunch at some point, and the remaining breast, thigh and other odds and ends on the carcass is just about perfect for a half-recipe of this. Adjust accordingly.
* Use username “email@example.com” password “cypherpunk” to get into that site.