4 c. of chicken borth
3 tsbp. olive oil
11 oz. chicken strips (I use Tyson's Grilled Chicken Strips), cooked
1-3 tsp. crushed red chili peppers*
4 oz. (~ 1/2 c.) chopped poblano peppers
1 tsp. chili powder*
3 green onions, diced
1 c. rice (Arborio preferred, long grain rice as substitute)
1/4 c. cooking wine
1/2 c. Parmesan cheese
*Add amount based on desired spice preference
In a large skillet or wok, heat 1 tbsp. olive oil over medium heat. Once hot, add in chicken strips and satue until warm (The Tyson's Grilled Chicken strips come cooked. If you are using raw chicken, cook until chicken is no longer pink in the center). Empty chicken onto plate and set aside. Heat an additional tbsp. of olive oil over medium heat. Add 1 tsp. of crushed red peppers. Saute until fragrant. Add in poblano peppers -- cooking until tender and no excess liquid remains. Empty into bowl and set aside. Cooking the poblano peppers with a little crushed chili will add spice to the peppers.
In a pot, bring chicken broth to a boil, then reduce heat and keep warm over low heat.
In a skillet, heat 1 tsbp. of olive oil over medium heat. Once hot, add in 2 tsp. crushed red chili pepper (or less if you prefer less spice), chili powder and green onions. Saute until fragrant and translucent, approximately 3-5 minutes. Add in rice and stir well to coat with olive oil-mixture. Cook rice for an additional 3 minutes, stirring only occasionally.
Next add in cooking wine and cook until all the wine is absorbed -- stir constantly. Continue to cook rice by adding 1/4 c. of warmed chicken broth at a time into the rice, stirring continuously until broth has been complete absorbed (it best to use a ladle to add the chicken broth). Do not add more broth until the previous amount has been entirely absorbed by the rice.
Continue adding increments of chicken broth and allowing rice to absorb all the broth -- do this until all the broth has been used and rice is cooked through (add more broth if rice needs additional cooking). Rice should be tender.
Once risotto is cooked stir in Parmesan cheese until well incorporated and cheese is melted. Finally fold in chicken and poblano peppers. Garnish with additional crushed red peppers if desired.