Try this Orange Chicken Risotto recipe, or contribute your own.
Suggest a better descriptionSource: What's Cooking America
In a large paella pan of a large frying pan over medium-high heat, heat olive oil.
Add rice, stir 1 minute.
Add chicken broth, reduce heat to medium-low and simmer, stirring frequently, 20 minutes or until rice is just tender but still firm to bite and mixture is creamy.
Cut chicken into bite-sized pieces.
In a large frying pan over medium heat, melt butter.
Add chicken and mushrooms, sautee until chicken is fully cooked and tender.
Remove chicken and mushrooms with a slotted spoon to a plate, set aside.
Increase heat to high, add orange juice to frying pan.
Simmer until liquid is reduce to approximately 1/2 cup.
Add capers and simmer 1 to 2 minutes.
Add artichoke hearts, chicken and mushroom mixture
Stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice, stir until just blended.
Salt and pepper to taste.
Sprinkle with parmesan cheese and serve immediately.
Salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2322 | ||
Calories from Fat: 1342 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.1g | 199 % | |
Saturated Fat 45.6g | 228 % | |
Monounsaturated Fat 60.5g | ||
Polyunsanturated Fat 30.4g | ||
Cholesterol 714.3mg | 220 % | |
Sodium 849.3mg | 29 % | |
Potassium 2236.2mg | 59 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 50.2g | ||
Protein 179.3g | 256 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2322
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