Chicken and Sausage Risotta

• Meat

  • 3 Chicken thighs, skinless and boneless
  • 3 links Italian pork sausage, sweet

• Produce

  • 1 Bay leaf
  • 2 Garlic cloves
  • 1 Onion
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 2 1/2 cup Chicken broth

• Condiments

  • 1 tbsp Ketchup

• Pasta & Grains

  • 2/3 cup Arborio rice

• Baking & Spices

  • 1 tsp Mexican seasoning blend
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Drinks

  • 1/2 cup Apple juice

Found on foodfashionandfun.com

Description

Ingredients

• 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)

Directions

• 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.