MasterChef ™
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Crispy Skin Chicken Thigh with Tomato Risotto
Pan-seared boneless chicken thigh with crispy skin over tomato risotto, olive oil confit tomatoes, and roasted Mexican red sauce
Rachel (presenting to judges): "So we made for you crispy skin, boneless chicken thigh over tomato risotto, olive oil, confit tomatoes, and a roasted Mexican red sauce."
Julio: "We deboned the chicken thighs, so we're gonna make crispy chicken thigh pan seared with a tomato risotto."
Joe Bastianich: "I think we're going to have a first time, maybe in MasterChef history here tonight, where we are served in the same tasting. A perfect pasta and perfect risotto. Chicken is still moist. Blistered tomatoes are excellent, but this sauce is, like, flat and very strange. In fact, the dish would be better without it. But an excellent risotto, which is no small feat."
Tiffany Derry: "You can taste the stock of the chicken inside of the rice. It gives it such incredible flavor. And the peppers, it actually adds some heat to the dish, which is nice. I think your skin could have got a little bit more crispy in the chicken, especially if you're gonna call it crispy chicken thighs. But overall, the rice, the flavors, I like it a lot."
Gordon Ramsay: "The dish is delicious. The acidity is absolutely spot on here, and the chicken's cooked beautifully. It's a really good dish."
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