How do you make Chicken Alla Pitocca 436

To learn how to make Chicken Alla Pitocca Show Number 436 https://youtu.be/YsHv7pXUB7A Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #ComfortFood Course: Entree, Side Dish Cuisine: Italian Theme: Comfort Food, Family Friendly, Poultry Lombardy Riso alla pitocca – Lombard chicken and rice This simple rice dish from Lombardy is a celebration of the chicken's wonderful flavor. At first glance, it may look like a risotto, but the cooking method differs – resulting in a thicker, more filling texture that's wonderful for cold winter nights. You will need a food processor; a heavy saucepan, such as enameled cast iron,10 inches wide, 3-to-4-quart capacity, with a cover. Prep time: 30 Minutes Cook time: 30 Minutes Course: Entree, Side Dish Cuisine: Italian Theme: Comfort Food, Family Friendly, Poultry Ingredients 1 1/2 pounds boneless, skinless chicken thighs 1 cup onion cut into 1-inch chunks 1 cup carrot cut into 1-inch chunks 1 cup celery cut into 1-inch chunks 2 plump garlic cloves, peeled 1/3 cup extra-virgin olive oil 1 tablespoon kosher salt 1 fresh bay leaf 1 cup dry white wine 5 cups hot chicken or turkey stock, plus more if needed 2 cups Italian short-grain rice, such as arborio, carnaroli, or vialone nano for finishing 2 tablespoons butter, cut into pieces 3 tablespoons chopped fresh Italian parsley 1/2 cup grated grana Padano, plus more for passing. Directions 1. Trim any excess fat from the chicken thighs, and cut them into 1-inch chunks. 2. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil into the saucepan, and set over medium-high heat. 3. Stir in the pestata, and season with 1 teaspoon of salt. 4. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. 5. Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining 2 teaspoons of salt. Tumble and stir the chicken in the pan until browned and caramelized all over about 4 minutes. 6. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. 7. Pour in the hot stock, stirring, then all the rice. 8. Bring to a boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. 9. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy (see box). 10. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and 1/2 cup of grated cheese. 11. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table. Tags: Chicken Recipes, Rice Recipes Click the Subscribe button and then click here for the recipe. This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I may have something of a sugar nature like soda pop coca-cola, or Pepsi. But that is not something I drink. This is a show of info and entertainment. It is not intended to cure diabetes, for that contact distension or a doctor. I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me. Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising. Beta cells in type 1 diabetes In type 1 diabetes, beta cells die from a misguided attack by the body's immune system How and why that happens is not clear, but the results of a study published in early 2011 suggest that these pancreatic cells become stressed at the earliest stages of the disease process.