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JERK CHICKEN, CARIBBEAN RISOTTO AND GRILLED ASPARAGUS IS ONE OF MY FAVORITE MEALS. SOMETIMES THERE IS LEFTOVER CHICKEN AND RISOTTO. I ADDED SOME CHEESE AND CALL IT A BURRITO. NOW I MAKE CHICKEN AND RISOTTO FOR THis SOLE PURPOSE.

DAY BEFORE

Put 1.5+ lb chicken (skinless boneless thighs or breasts) in bag with 2 TBSP or more jerk and a splash of oil

Marinate overnight

INGREDIENTS

Makes 8-10 burritos

1.5-2 lbs chicken

2-3 + TBSP jerk seasoning

olive oil

Risotto

1/2 medium red onion thinly sliced

2 TBSP balsamic vinegar 

1 15 oz can drained black beans

1 cup arborio rice

2 TBSP olive oil

2 large shallots or onions thinly sliced

3 + cloves smashed garlic

alcohol to deglaze; tequila, beer, white wine, prosecco

up to 4 cups chicken stock

2 bay leaves

1 TBSP turmeric

8 oz yarlsberg, jack or cheddar grated

8-10 flour tortillas

PREP

FOR THE CHICKEN: (shrimp or pork would work too)

2 lb chicken boneless skinless thighs or breasts

2 TBSP +/- jerk seasoning

1 TBSP olive oil

cook and chop it up

RISOTTO:

Place drained, strained beans in a small bowl

Cover beans and onions with vinegar

Let marinate while cooking rice

Heat 2 TBSP oil at medium or low medium

Add 2 large shallots or onions thinly sliced until soft but not browned 5-7 minutes

Add 1 cup rice and 3 smashed cloves of garlic, cook for 2-3 minutes until there is a white dot in the center

Delgaze with tequila, beer, white wine

Add bay leaves and turmeric, salt & pepper to taste

Raise heat to high and add 3 cups stock

Let it boil then bring it down to a very low simmer and cover

Give it a light stir every 10 minutes or so

After about 20 minutes add red onion, bean, balsamic mixture for last 10 minutes or so.

Give it a light stir every 5 minutes or so

Once most of the stock has been absorbed about 15 minutes add some (not all) of the reserved stock) how much you add is up to you, some people like firmer risotto and some people like creamier risotto.

Heat flour tortillas, you can do this directly on the burner set to low

Mix chicken into risotto

Place mixture in lower third of burrito, sprinkle with cheese fold in ends and roll it up. Eat immediately or wrap in foil and put in freezer bag