Santa Fe Chicken Risotto

• This recipe is made with 2 separate recipes that are combined in the end.
• Ingredients for marinated grilled chicken
• 1/3 cup cilantro roughly chopped
• lime juice from 2 limes (If the limes aren't juicy use a third lime)
• 1 zest of lime grated
• 1 teaspoon of Kosher salt
• 3 tablespoons of olive oil
• 1 jalapeno pepper - deseeded and deveined - roughly chopped
• 1.5 pounds of boneless skinless chicken breasts
• Ingredients for risotto
• 4 tablespoons of extra virgin olive oil
• 1 red bell pepper - sliced thin (1/2in wide), cut to 2 inches long
• 1 yellow bell pepper - sliced thin (1/2in wide), cut to 2 inches long
• 1 large Vidalia onion - chopped
• 1 jalapeno pepper (deseeded & deveined) - finely chopped
• 2 teaspoons of Kosher salt
• 1/4 teaspoon of saffron
• 2 cups of white rice
• 4 cups of chicken broth
• 1 (10 ounce) block of sharp cheddar cheese - grated
• Salt to taste
• Black pepper to taste

1. Preparation of marinated grilled chicken
2. In a blender or food processor add cilantro, lime juice, zest of lime, kosher salt, olive oil, and jalapeno pepper; liquefy and make sure that the mixture is uniform.
3. Add mixture and chicken to a re-sealable plastic bag (making sure all of the chicken is coated) and marinate 1-5 hours, . If possible, turn mixture over several times during the 1-5 hours to insure uniform marination.
4. Cook chicken on a grill or griddle (while adding the remaining marinade on top of the chicken), until tender - do this while risotto mixture is simmering.
5. Slice into bite sized pieces and serve on top of risotto mixture (listed below).
6. Preparation of risotto
7. In a large pot combine olive oil, red bell pepper, yellow bell pepper, onion, and jalapeno pepper.
8. While stirring, cook over medium-high heat until onions become translucent. Reduce heat to medium
9. Add salt and saffron and continue cooking until peppers soften (Remember to stir, be sure not to burn vegetables).
10. Stir in rice, making sure that all of the rice is coated.
11. Continue to cook on medium heat while stirring until some of the oil is absorbed into the rice (3-5 minutes).
12. Add chicken broth slowly while stirring (1 minute).
13. Bring to a boil, then lower heat and simmer for 15-20 minutes or until rice is tender.
14. While simmering grill the marinated chicken
15. Remove from heat and add cheddar cheese, add salt & black pepper to taste.
16. Serve risotto and top with chicken.

separate, ingredients, cilantro, lime juice, zest of lime grated, salt, olive oil, pepper, chicken breasts, ingredients, olive oil, red bell pepper, yellow bell pepper, vidalia onion, pepper, salt, saffron, white rice, chicken broth, cheddar cheese, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/santa-fe-chicken-risotto-50015603 (may not work)