XL Turkish-Spiced Chicken Thighs & Creamy Risotto

2x the portions for family dinner or leftovers 

Allergens: Milk, Eggs

Total: 45 min • Prep: 5 min

Servings:
Ingredients

  • Feta Cheese

    ½ cup

  • Chicken Thighs

    20 ounce

  • Vidalia Onion Paste

    1½ ounce

  • Cream Cheese

    2 tablespoon

  • Greek Vinaigrette

    3 ounce

  • Arborio Rice

    1½ cup

  • Mushroom Stock Concentrate

    5 units

  • Tomato

    4 units

  • Parsley

    ¼ ounce

  • Turkish Spice Blend

    1 tablespoon

  • Cucumber

    1 unit

  • Dairy-Free Tzatziki Sauce

    4 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • In a large pot, bring 6 cups water (12 cups for 8 servings) to a boil. Remove from heat and set aside (you’ll use it in the next step). 
  • Wash and dry produce. 
  • Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomatoes into ½-inch pieces. Roughly chop parsley.
Ingredient Quantities

  • Tomato

    4 units

  • Parsley

    ¼ ounce

  • Cucumber

    1 unit

2
  • Heat a drizzle of oil in a second large pot over medium heat. Add rice and cooking, stirring frequently, until slightly fragrant and translucent, 1 minute.
  • Carefully stir in reserved hot water and stock concentrates. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until rice is tender and liquid has mostly absorbed, 18-22 minutes. TIP: Depending on your stove, you may need to increase the heat to achieve a steady simmer. If liquid evaporates before rice is tender, stir in a splash of plain water. 
  • Keep covered off heat until ready to finish the risotto in Step 5.

3
  • While rice cooks, in a medium bowl, combine cucumber, tomatoes, vinaigrette, a drizzle of olive oil, salt, and pepper.
  • Refrigerate until ready to serve.
Ingredient Quantities

  • Tomato

    4 units

  • Cucumber

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

4
  • Pat chicken* dry with paper towels and season all over with Turkish Spice Blend, salt, and pepper.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
Ingredient Quantities

  • Turkish Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

5
  • To pot with cooked rice, stir in cream cheese, Vidalia onion paste, half the parsley, and 2 TBSP butter (4 TBSP for 8 servings). Taste and season with salt (we used 1 tsp; 2 tsp for 8) and pepper. TIP: If risotto seems too thick, stir in another splash of plain water. 
Ingredient Quantities

  • Vidalia Onion Paste

    1½ ounce

  • Cream Cheese

    2 tablespoon

  • Parsley

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

6
  • Divide risotto, chicken, and salad between plates or serve everything family style. Top chicken with tzatziki and remaining parsley. Sprinkle feta over salad.
Ingredient Quantities

  • Parsley

    ¼ ounce