Recipe: Yummy chicken and chorizo risotto

chicken and chorizo risotto. Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Chicken and Chorizo sausage are combined with capsicum, tomato. Paul and I are having a romantic night in, he's cooking a lovely Indian tea and I'm scratching his feet with a matchbox.

PS Can't use the no stir method for this. Smokey paprika, chorizo and chicken combine to make this delicious one pot meal. This risotto is baked in the oven and is inspired by the Spanish dish paella, with chorizo, chicken and prawns. You can have chicken and chorizo risotto using 15 ingredients and 15 steps. Here is how you achieve that.

Ingredients of chicken and chorizo risotto

1. Prepare 200 grams of chicken breast.
2. You need 1/2 of onion.
3. Prepare 100 grams of good quality chorizo.
4. It's 1 pinch of paprika.
5. You need 1 pinch of freshly ground black pepper.
6. Prepare 1 of red or orange pepper.
7. It's 1 of olive oil.
8. It's 1 of butter.
9. Prepare 350 grams of cooled cooked chicken, skin on, chopped.
10. Prepare 1 of preferred risotto rice.
11. You need 1 can of sweetcorn (small).
12. It's 1 cup of white wine.
13. You need 1000 ml of chicken stock.
14. It's 3 tbsp of parmesan.
15. It's 3 of chestnut mushroom (optional).

Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. To add some color and flavor, finish the risotto with a handful of chopped fresh herbs.

chicken and chorizo risotto instructions

1. heat some olive oil in heavy frying pan.
2. add chicken breast and cook until nearly done.
3. add chopped chorizo and cooked chicken pieces.
4. fry for 3 minutes and remove from heat leaving the orange oil in the pan.
5. add mushroom and butter and fry for a few minutes and then add the finely chopped onions and heat until nearly done.
6. add finely chopped pepper and fry for a couple of minutes.
7. added more butter and olive oil and the rice and stir so all then rice is covered in oil.
8. add large glass of decent white whine. sauvignon or Chardonnay.
9. heat on high until wine is bubbling and reduced.
10. add hot stock a ladle at a time.
11. add the chicken and chorizo back to pan.
12. add sweetcorn.
13. keep adding stock until Al dente.
14. add cheese and stir through.
15. turn off heat and stand for 5 mins then serve.

Cook chorizo and remove from pan. Put tblspn of oil in pan and brown onions and garlic. Add rice and stir until covered with oil. Chicken and chorizo is a classic combination, and this recipe for one-pot Spanish rice with Scoop it out then do the same with the chorizo, then scoop that out too, leaving behind any oil. Add the peppers, onions and garlic to the same pan and cook over a medium heat until the peppers begin to soften.