Tarragon Chicken and Pea Risotto

Peasful Kitchen
Servings: 4
30 to 60 min

This tarragon chicken and pea pesto is a great meal that you're whole family will love!

  • Ingredients
  • step-by-step directions
Tarragon Chicken and Pea Risotto
  • 2 tablespoons olive oil
  • 1 large onion (peeled and diced)
  • 1 cup organic brown rice
  • 3 cups organic low sodium chicken stock
  • 4 organic chicken thighs (bone-in, skin-on)
  • 1 cup pea puree (or mashed peas)
  • 2 teaspoons tarragon (minced)
  • 3/4 cup parmesan cheese (freshly grated)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat oil in a Dutch oven over medium heat. Add onion, stirring occasionally, until translucent, about 2-3 minutes. Add rice and stir to coat.
  • Nestle chicken in the rice. Pour in stock and bring to a boil. Lower the heat, then cover and simmer until rice is cooked through, around 30 minutes.
  • Using tongs, remove chicken to a cutting board. Use two forks to shred the chicken, discarding skin and bones. Return the shredded chicken to the pot.
  • Stir in the pea puree, tarragon and parmesan. Season to taste with Kosher salt and freshly ground black pepper. Serve immediately.
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