Like so many of my recipes, I totally stumbled upon this dish. It started out as a paella recipe then I realized that I couldn’t easily get all the ingredients that make up paella. I couldn’t find chorizo, seafood and saffron is cost prohibitive. Even if I could get the ingredients there was no way I could shove all those ingredients into my small pan so I scraped the original plan. I decided to make something equally tasty but different.
This is not the traditional risotto either. There is no cheese and it’s not as high maintenance of a recipe. It’s so much easier to make, especially if you do all your prep in advance. Then it’s just tossing stuff into a pan and letting it cook. You do need to stir the dish to keep it from sticking to the pan but it’s not the constant stirring of a more traditional risotto recipe.
This dish is a tight fit for a 10-inch skillet. However, it’s the largest non-stick skillet that I own so I had to make it work. If you have a 12-inch non-stick skillet then feel free to use it but keep in mind that the larger surface area may alter the cooking time.
I love that this dish has warm, slightly spicy flavors. It’s not paella. It’s not a traditional risotto but it’s still a really good rice dish.
- 2 tablespoons Extra Virgin Olive Oil
- 1 Onion, chopped
- ½ cup, Apple Juice
- 1 tablespoon Ketchup
- 2 Garlic Cloves, chopped
- 1 teaspoon Mexican Seasoning Blend
- 1 Bay Leaf
- ⅔ cup Arborio Rice
- 3 Skinless and Boneless Chicken Thighs, sliced into ¼ inch pieces
- Salt and Pepper
- 2½ cup Chicken Broth
- 3 links Sweet Italian Pork Sausage
- 2 tablespoons Fresh Parsley, chopped (optional)
- Heat oil in a 10 inch non stick skillet over medium high heat.
- Add the sausage links and cook covered until slightly browned and just cooked on the outside about 5 minutes. Don’t forget to flip the sausage halfway to make sure they are browned evenly.
- Remove the sausages from the pan and let cool slightly before slicing diagonally. The inside should be pink and the cuts should be about ¼ inch thick.
- In the same pan, cook the onion until browned, about 3-5 minutes.
- Next stir in the apple juice, ketchup, garlic, Mexican Seasonings and bay leaf.
- Cook until the liquid is almost completely evaporated, about 3 minutes.
- Stir in the rice and cook until they are well coated about 1 minute.
- Season the chicken with salt and pepper then add it to the pan.
- Next add the cut sausage, ¼ teaspoon of salt and as much of the broth as the pan will allow (about 1½ cups).
- Bring to a simmer and continue to cook over medium heat about 15-20 minutes.
- The rice needs to be stirred occasionally to prevent burning and sticking to the pan.
- Every time you stir add as much of the chicken broth as the pan will allow until it’s completely gone. After about 20 minutes the liquid should be almost completely been absorbed and the rice should be cooked through.
- Once the rice has finished cooking, discard the bay leaf and then sprinkle with parsley.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!