Recipes from Recipe

Recipes from

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chicken thigh fillets, chopped
5 1/2 - 6 cups 
hot chicken stock
onion, finely chopped
stick celery, finely chopped
1 clove 
garlic, crushed
1 tablespoon 
chopped thyme
Arborio rice
1 bunch 
asparagus, blanched and cut into 5cm lengths
1/2 cup 
frozen peas, thawed
2 cups 
grated KRAFT Colby Cheese
pepper, to taste


How to make Recipes from

  1. HEAT half the oil in a large saucepan and cook chicken for 6-8 minutes or until cooked through. Remove and keep warm.
  2. HEAT remaining oil in the saucepan then saute the onion, celery, garlic and thyme for 2-3 minutes. Add rice and stir to coat in vegetable mixture. Gradually add stock in small amounts, stirring and allowing each amount to be absorbed by the rice before adding more. Continue until rice is almost cooked.
  3. STIR in chicken and vegetables and enough stock to finish cooking the rice. Add the cheese and pepper and stir until cheese has melted. Serve immediately

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