Creamy, tasty and so delicious! Perfectly cooked rice paired with chicken, bell peppers and hearty mushrooms surrounded by a deliciously rich creamy sauce. Perfect for a quick weeknight meal and only one pot too! Go ahead, lick the spoon!
Creamy Chicken Risotto
½ medium onion diced fine ½ red bell pepper diced fine 1 cup sliced mushroom (more if preferred) 1 teaspoon extra virgin olive oil
Salt and pepper
2 tablespoons Worcestershire sauce
400 g chicken breast diced small
3 tablespoons Philadelphia cream cheese
1 cup short grain rice (such as aborio or Calrose)
1 ½ cups hot water + 1/4 cup
1 block Maggie chicken stock
Dried parsley leaves
Measure out 1 cup rice. Wash thoroughly then leave rice to soak in clean water. Set aside.
Sauté onions and bell pepper together in pot with oil. Once fragrant, approximately 3-4 minutes, add mushroom and season with salt and pepper. Add Worcestershire sauce and mix well. Add chicken and cook till no longer pink. Then add 3 tablespoons Philadelphia cream cheese with ¼ cup hot water. Mix well till cream cheese has dissolved and mixture looks creamy. Add rice and mix well. Cook for 2 minutes then add 1 1/2 cups hot water and Maggie stock block. Mix well till stock block has dissolved.
Turn heat to low and leave to cook for 15 minutes (stirring every 5 minutes). Once water has absorbed down to rice level add parsley flakes and mix well. Turn heat off and leave to steam. Rice should be cooked but mixture still wet.
Serve with grated cheese on top and a side salad.
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