Arroz con Pollo Risotto

• 3 to 4 cups chicken stock or broth
• 2 tablespoons good-quality olive oil
• 2 medium-size onions, chopped coarse
• 3 large cloves garlic, minced
• 1 teaspoon turmeric
• 1 4-ounce can chopped mild jalapeno peppers
• 1 pound boneless and skinless chicken breasts, cut in fine strips
• 1 cup arborio rice
• 6 small chopped fresh plum tomatoes or crushed canned plum tomatoes
• 5 or 6 ounces peas, at room temperature
• Salt to taste, if desired

1. Heat chicken stock and let simmer while preparing the rest of the recipe.
2. Heat oil in a heavy pan large enough to hold remaining ingredients.
3. Saute onions and garlic in hot oil until onions are soft.
4. Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
5. Add rice and stir well until rice is coated.
6. Stir in tomatoes.
7. Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed.
8. Repeat with additional half-cups of stock, using as much as is needed to cook the rice.
9. The rice should be firm at its center, the mixture creamy.
10. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas.
11. Season with salt, if desired.

chicken stock, olive oil, onions, garlic, turmeric, jalapeno peppers, chicken breasts, arborio rice, fresh plum tomatoes, peas, salt

Taken from cooking.nytimes.com/recipes/3741 (may not work)