Simple Chicken Risotto
by Tavolino
A practical and comforting dish that uses leftover cooked chicken and rice, mixed with a flavorful sauce of tomato, corn, and olives for a quick meal.
Ingredients
- Cooked and shredded chicken breast 500 g
- Tomato sauce 300 g
- Sweet corn 200 g
- Chicken bouillon 10 g
- Pitted olives 40 g
- Cooked rice 800 g
Preparation
- 1
Prepare 500 g of cooked chicken breast and shred it completely.
- 2
In a large pot, heat 300 g of tomato sauce and dissolve 10 g of chicken bouillon.
- 3
Add the shredded chicken to the sauce and mix well to incorporate the flavors.
- 4
Drain the water from 200 g of sweet corn and add the corn to the chicken mixture.
- 5
Chop the 40 g of olives and incorporate them into the mixture in the pot.
- 6
Add 800 g of cooked rice to the pot with the chicken sauce.
- 7
Mix everything gently until the rice is well coated by the sauce.
- 8
Serve the risotto hot, finishing with fresh cilantro if desired.