Spicy Chicken Fillets with Tomato Risotto

A fiery two-part dinner — seared chicken fillets glazed with Tabasco and sun-dried tomatoes, served over a creamy tomato risotto made with rich tomato soup.

Amount	Ingredient
10 oz (280 g)	chicken tenderloins (filetti mignon)
1¾ oz (50 g)	sun-dried tomatoes
1	onion
½ tsp	salt
1 tsp	Tabasco (adjust to taste)
2½ tbsp	olive oil
11 oz (310 g)	tomato soup (canned or boxed)
5¼ oz (150 g)	risotto rice (Carnaroli or Arborio)
	water, as needed

This is a dinner that brings heat and comfort together. The risotto is cooked the classic way — rice toasted in oil with onion, then simmered with tomato soup and a little water until creamy, with sun-dried tomatoes stirred in for concentrated flavor. Meanwhile, chicken fillets are seared two minutes per side, glazed with Tabasco and reserved tomato soup, and nestled on top of the risotto. Spicy, savory, and deeply satisfying.

Ingredient notes: The risotto liquid is tomato soup thinned with a little water — rich, ready-made flavor. Reserve a few tablespoons of soup before cooking the risotto to glaze the chicken. Tabasco is adjustable: 1 tsp gives a gentle warmth, more if you like real heat.

• Large saucepan (for the risotto)
• Skillet (for the chicken)
• Chef's knife and cutting board
• Wooden spoon
• Ladle
• Small bowl (reserved soup)

1. Prep (5 min). Chop the onion and cut the sun-dried tomatoes into small pieces.
2. Start the risotto base (4 min). Heat ½ tbsp of oil in a saucepan and sauté the onion briefly. Add the rice and toast, stirring, until translucent.
3. Cook the risotto (20 min). Add the tomato soup and a little water at a time, stirring often, keeping the rice just covered. Cook about 20 minutes until creamy and al dente.
4. Add the sun-dried tomatoes (1 min). Stir in the sun-dried tomatoes and salt to taste. Keep warm.
5. Sear the chicken (5 min). Heat the remaining oil in a skillet. Add the chicken, salt it, and sear about 2 minutes per side.
6. Glaze (2 min). Add the Tabasco and the reserved tomato soup, and let the chicken absorb the glaze briefly.
7. Plate (2 min). Spoon the risotto into bowls and arrange the chicken fillets on top, spooning over any pan glaze.

• Reserve soup before the risotto. A few tablespoons set aside become the chicken glaze — don't forget.
• Toast the rice properly. Translucent edges mean it's sealed and ready for liquid.
• Stir often, add little. The rice should always be just covered — that's the creaminess.
• Sun-dried tomatoes at the end. They keep their chew and concentrated flavor.
• 2 minutes per side on the chicken. It stays juicy; the glaze finishes it.
• Tabasco to taste. Start with 1 tsp and adjust — you can always add more.

Mistake	Why It Hurts	The Fix
Forgetting the reserved soup	Chicken glaze missing	Set aside before cooking the risotto
Flooding the rice	Soupy risotto	A little liquid at a time
Overcooking the chicken	Dry, tough fillets	2 minutes per side, no more
Adding Tabasco too early	Heat dissipates	Glaze the chicken at the end
Burning the onion	Bitter base	Medium heat, brief sauté
Over-salting	Tomato soup is seasoned	Taste before adding salt

• Milder Version: Skip the Tabasco for a family-friendly plate.
• Creamy Tomato: A splash of cream in the risotto at the end.
• Basil Finish: Fresh basil over the top.
• Spicy Extra: Add chili flakes to the risotto.
• Cheese Finish: Grated Parmigiano over everything.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth.

Spicy tomato and chicken pair with:

• Chianti — Cherry and spice.
• Zinfandel — Bold and peppery.
• Light lager — Cools the heat.
• Pinot Grigio — Easy white alternative.

Per Serving (about 1¼ cups risotto + chicken)
Calories	430
Protein	26 g
Fat	14 g
Carbohydrates	48 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use fresh tomatoes instead of soup?

Yes — use 310 g of tomato passata thinned with water, and season well.

How spicy is 1 tsp of Tabasco?

Gentle warmth for most people. Start there and adjust to your heat tolerance.

What if I don't have chicken tenderloins?

Any chicken breast cut into strips works — just adjust the searing time.

Can I make this ahead?

The risotto is best fresh; the chicken can be glazed and reheated gently.

Is this gluten-free?

Yes, as written — check the Tabasco and tomato soup labels.

• Risotto al Pomodoro (Volume 3)
• Risotto alla Puttanesca (Volume 3)
• Pollo al Limone con Riso (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.