Boneless chicken breasts with skin are rubbed with equal parts brown sugar and Kosher salt and some ground pepper and then cooked over indirect heat. The book says to cook for 12 minutes. Charcoal fire took closer to 30 minutes. Result was very good. When cut up into the risotto, the skin was like little pieces of salty bacon.
The risotto is a little putsy but not really bad. Unlike normal rice you do not add the water all at once. With risotto you start by soaking it with melted butter and then start adding chicken broth one cup at a time - when it soaks into the risotto, you add some more until the risotto is soft and seems right to eat. Final step in this recipe is to add chopped parsley and cut up snow peas along with the cut up chicken Yummmm!
One tip - cook the chicken first so it is ready when the risotto is.
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This chicken was sensational. We're not sure if it was the sugar that made the difference, but it was absolutely delicous. The risotto was classic comfort food - the whole meal was really really good and a top ten for cold weather.
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