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Lidia's Traditional Rice and Chicken??

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I was watching Lidia's Italy this weekend and she made a deliciouls looking Traditional Rice and Chicken. I cannot find the recipe anywhere online. Can anyone help????

Thanks!!

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  1. This Saturday PBS Create is running 24 hours of her show (4 repeat showings of a block of 6 hrs.). Maybe the show will be one of them.

    1. The original comment has been removed
      1. Here's one recipe I watched her do - maybe the one you mean? I couldn't write it down while watching (too lazy, actually, to jump up & get a pencil), so to represent this as her actual recipe is perhaps a stretch. Very close, however:

        2-3 stalks of celery
        small onion or big leek (because I had a leek not an onion when I made it)
        2-3 carrots
        2-3 chicken breasts
        1 cup or so white wine
        box of broth (4 c.)
        2 1/2 cups arborio rice
        4 TBS butter
        1/4 c. or so parmesan cheese

        I do this in one pot over medium/medium high heat. Sweat the veggies in some olive oil. Add the chicken, cut into bite-sized pieces. Add the wine once the chicken is mostly cooked; start to heat the broth on its own. Once the wine has simmered a bit & chicken pinkness is gone, add the rice. Stir a bit, then add the warm/hot stock. Cover & let cook for about 12-15 minutes. Stir once during cooking to keep it from sticking. Uncover & cook off any liquid left - stir in the butter & cheese at the end.

        1 Reply
        1. re: nonsequiteuse

          THANK YOU VERY MUCH! KEEP UP THE EXCELLENT WORK!

        2. I found your post while searching for what may be the same recipe. I still haven't found it. I wrote down the ingredients without amounts.

          In a dutch oven, melt butter and add pestata (combination of chopped onion, celery and carrots).
          Soften, then push to the sides to create a hot spot in the center of the pan. Add cubed skinless chicken thighs and some salt.
          Add some white wine, bay leaf (1 fresh, 2 if dried).
          Add the boiling stock, Arborio rice, and salt.
          Cover, cook for 10 minutes (seems a little short?).
          When ready, finish off with butter and parmesan, stir in and sprinkle with parsley.

          1. The original comment has been removed