Sangria Chicken With Southwestern Risotto And Jalapeno Roasted Corn Recipe
Savor the vibrant flavors of Sangria Chicken paired with creamy Southwestern risotto and zesty jalapeno roasted corn for a delightful culinary experience.
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Ingredients
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Sangria Chicken
Southwestern Risotto
Jalapeno Roasted Corn
Method
Sangria Chicken
- 1
Marinate the Chicken
In a mixing bowl, combine red wine, orange juice, minced garlic, chopped onion, chopped bell pepper, olive oil, salt, and black pepper. Add the chicken breasts and marinate for at least 1 hour or overnight for best flavor.
- 2
- 3
Garnish
Once cooked, remove from heat and sprinkle with fresh cilantro before serving.
Southwestern Risotto
- 4
- 5
Cook the Rice
Add Arborio rice to the saucepan, stirring to coat the grains with oil. Gradually add chicken broth, one cup at a time, stirring frequently until the rice is creamy and cooked through.
- 6
Mix in Ingredients
Once the rice is cooked, stir in corn, black beans, chili powder, cumin, and cheddar cheese. Mix until well combined and creamy.
- 7
Garnish
Remove from heat and fold in fresh cilantro before serving.
Jalapeno Roasted Corn
- 8
Prepare the Corn
Preheat the oven to 400°F (200°C). Husk the corn and place it on a baking sheet.
- 9
Season the Corn
In a small bowl, mix butter, diced jalapeno, salt, pepper, and lime juice. Brush this mixture over the corn.
- 10
Roast the Corn
Roast in the oven for 20-25 minutes, turning occasionally until the corn is tender and lightly charred.
