Chicken Adobo Risotto Recipe


  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup risotto rice
  • 1 cup red grape juice
  • 3 cups chicken stock, (substituted with chicken bouillon dissolve in hot water )
  • 1/2 cup frozen peas, defrosted
  • cooked adobo chicken, torn into strips remove the skin
  • 8 tbsp parmesan, grated

Chicken Adobo Risotto Recipe


  1. Melt the butter in a large pan, and add the onion and garlic. Cook just right and do not brown so keep your heat at very low just to make it soft and translucent.
  2. Add the rice and stir until coated with butter.
  3. Add the grape juice and allow to simmer. Adjust the heat to medium this time.
  4. Add the chicken stock one ladle at a time until the rice is cooked but still with a little bite.
  5. Add the peas and chicken strips in the last few minutes of cooking.
  6. Stir in the parmesan or any cheese of your choice and turn off the heat.
  7. Serve hot.


Via: Chicken Adobo Risotto Recipe

(Visited 52 times, 1 visits today)