Ingredients
For the chicken
- 4 small chicken breasts or 700 g boneless thigh
- 2 tablespoons of olive oil
- Zest of 1 yellow lemon
- 30 ml of lemon juice
- 3 cloves of garlic, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon of paprika
For the creamy rice
- 2 cups of fresh corn kernels
- 2 tablespoons of butter
- ½ finely chopped white onion
- 2 cloves garlic, minced
- 1½ cups of arborio rice or risotto rice
- 180 ml of white wine
- 1 liter of hot chicken broth
- 80 g of grated Parmesan cheese
- 60 ml of heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
For decorating
- Cebollín picado
- Extra Parmesan cheese
- Lemon wedges
Procedure
Marinate the chicken
In a bowl mix:
- Olive oil
- Lemon zest
- Lemon juice
- Garlic
- Salt
- Pepper
- Paprika
Add the chicken.
Mezcla perfectamente.
Cover and let rest for at least 30 minutes.
If you can leave it for an hour, even better.
Roast the corn
Heat an iron skillet or grill.
Place the corn kernels.
Leave them still for a few minutes.
We want some kernels to brown and even char slightly.
That smoky flavor is what makes this recipe special.
Reserva.
Start the rice
In a saucepan add butter.
Add onion.
Cook until it becomes transparent.
Add garlic.
Cocina 30 segundos.
Add the rice.
Stir it constantly for 2 minutes.
The kernels should look slightly shiny.
Incorporate the wine
Add the white wine.
Stir.
Let the rice absorb almost all the liquid.
Here the creamy texture begins.
Cook risotto style
Add a ladle of hot broth.
Stir constantly.
When the liquid is absorbed add another ladle.
Continue like this for approximately 20 minutes.
Don't rush.
The creaminess appears little by little.
Finish the rice
When the rice is soft but retains a slight firm center add:
- Roasted corn
- Crema
- Parmesano
- Salt
- Pepper
Mezcla suavemente.
It should be creamy and silky.
Not dry.
Cook the chicken
While the rice finishes, heat a skillet.
Place the marinated chicken.
Cook approximately 4 to 5 minutes per side.
It should be golden brown on the outside and juicy on the inside.
Let it rest for 5 minutes before slicing.
Assembly
Serve a generous bed of creamy rice.
Place the sliced chicken on top.
Finish with:
- Cebollín picado
- Parmesano recién rallado
- A little more lemon zest
Tips de Chef
The secret to the flavor
Roasting the corn before incorporating it completely changes the recipe.
For an even more gourmet version
Add crispy bacon bits at the end.
Error más común
Adding too much broth at once.
The creamy texture is achieved by incorporating it little by little
Did you prepare this chicken with risotto? Tell me in the comments if the roasted corn was your favorite part.
