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Deconstructed Empenada
Clayton Babas, Chef, Bistro at P.I.C.

Chamorro Risotto
2 cups aborio riso
1 qt chicken stock
1/4 cup chamorro sausage
1/2 cup onion
2 tsp garlic, chopped
1/4 cup bacon, chopped
1 cup green peas
1 Tbs vegetable oil
3 Tbs achote oil
1 cup white wine
1/4 tsp donne dinance
2 Tbs unsalted butter, chilled

Heat the oil in a heavy saucepan over medium high heat. Add the bacon and sausage and cook for 1 minute. Add the garlic and onion and sauté for an additional minute. Add the rice and cook for 3 minutes. Deglaze with the white wine. Reduce the heat to medium and add approximate 2 cups of stock, or just enough to cover the rice. Add the achote oil at this time. Using a wooden spoon, keep stirring the rice. As the stock is absorbed by the rice, gradually add more and more until the desired consistency is reached and the rice is cooked al dente, approximately 20 to 30 minutes. Add the butter and donne dinance and the green peas, then cover and reserve.

BBQ Chicken

2 boneless chicken breasts (8 oz each)
1 bottle beer
1 cup soy sauce
1 cup sugar
1/4 cup yellow onions, chopped
1 Tbs garlic, chopped
1/4 tsp black pepper

Mix all ingredients in a large bowl and add the chicken breast and marinate for 4 hours or overnight. Grill and shred.

Plating: place approximately 4 oz of risotto onto center of the plate. Top with 2 to 3 ozs of the shredded barbecued chicken. Top with crispy fried corn tortilla (cut into julienne strips before frying). Garnish with chopped green onion.

Yield: 4 Servings

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