This creamy chicken and chorizo risotto is a delicious meal all made in one pot. A non-traditional risotto recipe packed with fantastic flavors, perfect for weeknight dinners or special occasions.
Boneless skinless chicken thighs: Juicy, tender chicken thighs are perfect for this dish. You can also use chicken breasts if you want to keep it low calorie.
Chicken stock / chicken broth: Broth is used as the main liquid in the recipe. You can also use vegetable stock, or a chicken stock cube + water.
Chicken And Chorizo Paella
Arborio rice: Also known as risotto rice, this short grain rice gives risotto the right texture. Don't substitute for other types of rice like Basmati or Jasmine.
Canned diced tomatoes (UK: tinned chopped tomatoes): These give the risotto a lovely tomato base. You can also use tomato sauce or tomato passata.
First, sauté the chicken until it's tender and almost cooked. Remove it from the pot, and sauté garlic, onion and chorizo until it's soft and fragrant.
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Cook the risotto on low to medium heat while stirring continuously. When the liquid is almost completely absorbed, add a little more broth. Repeat until all liquid is absorbed, and the rice is cooked.
When the rice is almost cooked, add back the cooked chicken thighs. They will warm back up and finish cooking while the risotto finishes.
Risotto is best served as an entree for lunch or dinner. I love to serve it with a side salad or some bread. Here are some of my top choices:
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With vegetables: If you want to add some more veggies to the dish, you can add diced vegetables along with the dry rice before you start adding water. Bell peppers, cherry tomatoes, cauliflower, spinach and sun dried tomatoes are great options to try.
Spicy chicken risotto: If you want to make the dish a little spicy, you can double or triple the amount of red pepper flakes. Alternatively, add some diced raw chili along with the onions and garlic.
Store leftover chicken and chorizo risotto in a refrigerator for up to 4 days. You can reheat it in a microwave or in a pot on the stove top for a few minutes, and serve it warm.
Chicken And Chorizo Risotto (easy Recipe!)
You can also freeze the risotto for up to 6 months, and defrost it in a refrigerator overnight before reheating it. Keep in mind that the texture of the dish might change, as rice and chicken tends to become a little more dry after freezing.
Yes, you can make risotto using water as the liquid, however it's usually preferred to use some kind of broth or stock, as this adds a lot of flavor to the dish.
This easy chicken and chorizo risotto is a simple and delicious entree, perfect for lunch or dinner. This is a great one pot meal packed with amazing flavors.
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Calories: 499 kcal Carbohydrates: 53 g Protein: 37 g Fat: 14 g Saturated Fat: 6 g Trans Fat: 1 g Cholesterol: 130 mg Sodium: 1126 mg Potassium: 736 mg Fiber: 3 g Sugar: 6 g Vitamin A: 380 IU Vitamin C: 14 mg Calcium: 208 mg Iron: 5 mgI’m getting really bored of scouring every corner of the world wide web for affordable bedside tables in Paris that don’t cost three months rent. Furniture shopping is RIDICULOUSLY expensive in Paris. The same gorgeously sensous, come-sink-in-me-and-let-my-big-dark-brown-leather-arms-and-fluffy-feather-cushions-engulf-you-in-clouds-of-comfort couch that was an astronomical €4, 500 in the snazzy showroom in the Marais, was found for less than half the hefty tag on eBay. Unfortunately, now there’s the whole logistical nightmare of getting it delivered from Blighty, and over and through the third floor window. But who cares, I’ve gotta comfy So-Fah! I’ve gotta comfy So-Fah! (The tune sounds better in my head)
Trying to avoid silly delivery charges, it seemed like a grande idée to go down the second-hand route when it came to other bits and bobs like bedside tables, mirrors etc. So google came up with Les Puces de Paris (the fleas of Paris) which is a seven hectare large flea market with antique furniture, lamps, bric-a-brac, and useless junk in a less-than-savoury part of town on the outskirts. I was all pumped for some rare finds at dirt cheap flea market prices but found myself making gawky faces I never knew I could make at wooden stools priced at €800. Some fancy fleas around this market. We did get a really cool poster, more than a hundred years old or so, and I guess the bits and bobs needed around the flat can wait till never.
I'd like to know who would ever need to have one of these at home? Besides, aren't they a bit useless without the carousel?
Chicken And Chorizo Risotto
Jamie Oliver’s best chicken, chorizo and rosemary risotto with roasted balsamic baby tomatoes sounded like the sure winner it was. Chicken, a bit of a non-entity on its own, is really amazingly wowza with chorizo (chorizo is my new fave flave. Everything is wowwy with it). Rosemary and chicken have always been good together and tomatoes, olive oil and balsamic vinegar make a great team. So of course, all of these put together made the dish a shoo-in for food heaven. And when everything else is so difficult in Paris (I don’t want to get into how much of a PIA getting a flat, phone, electricity, furniture blah blah is), food’s gotta be simply good.
1. Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top, and pour over a generous serving of good quality olive oil. Add a table spoon of balsamic vinegar (or red wine vinegar), and throw in a sprig of rosemary. Put the tomatoes in the oven when it is up to temperature and cook for twenty minutes.
2. In the mean time, you can start on the risotto. Put a good lug of olive oil in a sautee pan on the hob, and add your sliced garlic, chopped red onion, and the rest of the rosemary – washed, leaves taken off the stalks and finely chopped. Simmer on the hob for five minutes. Add your sliced chorizo and chicken, and continue to cook for five minutes.
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3. Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes. Then add the wine, keeping the temperature high enough for the wine to simmer.
4. Now start adding the chicken stock, a small amount at a time, but keeping the ingredients just covered beneath the stock. You’ll need to cook the rice for about fifteen – twenty minutes. After ten minutes, add the sliced courgette, pushing it into the risotto to ensure it cooks through. At this point, your tomatoes should be done. Take them out of the oven and leave to one side.
5. When your rice is cooked, it’s important to leave your risotto to rest. Add a knob of butter, and pour in the roasted baby tomatoes, together with the yummy balsamic juice that will be in the pan. Add the grated parmesan, and stir these ingredients through the risotto gently. Cover and leave to rest for a couple of minutes (five). Gorge.
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