Chicken And Chorizo Risotto
Delight your taste buds with this vibrant and flavorful Chorizo and Chicken Paella recipe. This dish is a symphony of colors and tastes, featuring tender chicken, spicy chorizo, sweet bell peppers, and a medley of other delicious ingredients. With each bite, you'll experience a perfect balance of textures and a burst of rich flavors that will transport you to a sunny Spanish village. Gather your ingredients and get ready to savor a taste of the Mediterranean in the comfort of your own home. Serve this Paella with a side of crusty bread and alioli for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp Olive oil
- 1 Chorizo, chopped
- 1 Red pepper, finely sliced
- 1 Yellow pepper, finely sliced
- 2 Chicken breasts, chopped
- 2 Onions, finely chopped
- 3 Cups of Basmati rice / enough for 4 people
- 1 and quarter pints vegetable or chicken stock
- Glug of white wine (optional)
- Tin of sweetcorn
- Handful of frozen peas
- Generous shaving of Parmesan cheese
- Knob of butter
Instructions
- Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
- In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm
- Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
- Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
- Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.
Yield
Serves 4
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