Go Back
Print

Lidia's Chicken and Rice (Riso alla Pitocca)

A simple chicken and rice dish that tastes great and will become a family favorite.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 cup onion, cut in chunks
  • 1 cup celery, cut in chunks
  • 1 cup carrots, peeled and cut in chunks
  • 2 cloves garlic, peeled and chopped
  • 1/3 cup olive oil
  • 1 Tablespoon kosher salt
  • 1 bay leaf
  • 1 cup dry white wine
  • 5 cups hot chicken or turkey broth
  • 2 cups Italian short grain rice e.g. Arborio
  • 2 Tablespoons butter
  • 3 Tablespoons chopped fresh parsley
  • 1/2 grated Parmesan cheese, plus more for the table

Instructions

  • Trim any fat from the chicken thighs and cut into 1/2 - 3/4" chunks
  • Put the onion, celery, carrot and garlic into a food processor and mince.
  • Pour the olive oil into a deep heavy skillet and heat over medium high, then add the vegetables and season with 1 teaspoon of the salt. Cook until the vegetables start to dry out a little, stirring often.
  • Add the chicken, bay leaf and remaining 2 teaspoons of salt. Stir until the chicken starts to brown, about 4 minutes. Raise the heat and add the white wine and cook until the wine has almost evaporated, stirring often.
  • Stir in the hot broth and then the rice. Bring to a boil, cover, and lower the heat to a simmer. Cook until the rice and chicken chunks are fully cooked, 15-25 minutes depending on your rice and heat. Always taste and make sure the rice is cooked!
  • Take the pan off the heat and stir in the butter, then the parsley and cheese.
  • Serve with more grated cheese at the table.