Recipe: Cajun Spiced Chicken Risotto (using chicken thighs, green tea, pressure cooker)

CAJUN SPICED CHICKEN RISOTTO

"Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavor to the cooking liquid in this Cajun-seasoned risotto."



2 tablespoons McCormick Gourmet Collection Cajun Seasoning
1 tablespoon McCormick Garlic Salt
1 teaspoon McCormick Gourmet Collection Coriander Seed, Ground
1 pound boneless skinless chicken thighs, cut into 1-inch chunks
2 tablespoons extra virgin olive oil
1 1/2 cups diced onions, (1-inch dice)
3 cups water
6 green tea bags
2 cups Arborio rice, uncooked
1 1/2 cups diced assorted colors bell peppers, (1-inch dice)
8 ounces andouille sausage, sliced diagonally into 1/2-inch thick slices
1 cup diagonally sliced green onions

Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tablespoon of the seasoning mixture.

Heat oil in open pressure cooker on medium-high heat. Add chicken; cook and stir 3 minutes or until browned. Add onions; cook and stir 3 minutes or until softened.

Add 3 cups water and green tea packets. Bring to boil. Stir in rice, bell peppers, sausage and remaining seasoning mixture.

Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.

Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in onions. (If rice mixture is too wet, cook in the open pressure cooker over medium heat, stirring constantly, until desired consistency.)

Makes 8 servings, 1 cup each
Adapted from source: McCormick