Rice with Chicken, Cranberries, Sun-Dried Tomatoes and Almonds

A risotto-style rice dish with chicken breast, dried cranberries, sun-dried tomatoes and blanched almonds. Dated 12 August 2017, 2:37 PM.

Ingredients

400 g		skinless boneless chicken breasts
200 g		risotto rice
1 head		onion
2 cloves		garlic
55 g		sun-dried tomatoes in olive oil
40 g		dried red cranberries
30 g		blanched almonds
20 g		butter
3 tbsp	45 ml	olive oil
50 ml		white wine
—		freshly ground white pepper
—		salt, to taste

Cut the chicken meat into bite-sized pieces.
Boil the rice in salted water (be careful not to overcook it). Pour it into a colander and drain it very well.
Cut the almonds into slivers ("needles"), finely chop the onion, and cut the sun-dried tomatoes into pieces.
Peel the garlic cloves and crush them with the flat side of a knife.
Heat the olive oil and butter in a deep pan on the stove and sauté the onion and garlic for a few minutes until the onion softens slightly.
Add the chicken meat and cook until it whitens, stirring several times.
Add the almonds, sun-dried tomatoes and dried cranberries to the pan, stir and cook for another 2-3 minutes.
Pour in the wine and about 20-30 ml of water. Add salt to taste and freshly ground white pepper. Cook, stirring, until the liquid reduces by more than half and the meat is done.
Add the cooked rice to the meat and stir well. Cook for another 3-4 minutes and remove from the stove.