entrees

Cajun Spiced Chicken Risotto

Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavour to the cooking liquid in this Cajun-seasoned risotto.
15 min
PREP TIME
15 min
COOK TIME
360
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 2 tablespoon (30 mililiter) Cajun
  • 1 tablespoon (15 mililiter) Garlic Salt
  • 1 teaspoon (5 mililiter) Organic Coriander Ground
  • 1 (500 gram) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
  • 2 tablespoon (30 mililiter) extra virgin olive oil
  • 1 1/2 cups (375 mililiter) diced onions (1-inch/2.5 cm dice)
  • 3 cups (750 mililiter) water
  • 6 green tea bags
  • 2 cups (500 mililiter) Arborio rice
  • 1 1/2 cups (375 mililiter) diced assorted colours bell peppers (1-inch/2.5 cm dice)
  • 1/2 (250 gram) andouille sausage, sliced diagonally into ½-inch (1 cm) thick slices
  • 1 cup (250 mililiter) diagonally sliced green onions

Preparation

  • 1 Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tbsp (15 mL) of the seasoning mixture. Heat oil in open pressure cooker on medium-high heat. Add chicken; sauté 3 minutes or until browned. Add onions; sauté 3 minutes or until softened. Add water and green tea packets. Bring to boil.
  • 2 Stir in rice, bell peppers, sausage and remaining seasoning mixture. Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.
  • 3 Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in green onions.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS