Best 2 Easy Chicken And Chorizo Risotto Recipes
Savor the vibrant flavors of Spanish cuisine with an easy-to-make chicken and chorizo risotto. This comforting dish combines the rich, creamy texture of risotto with the spicy, smoky notes of chorizo sausage and tender chicken. Perfect for a quick weeknight meal or an indulgent weekend brunch, this one-pot recipe is sure to impress with minimal effort. Embark on a culinary journey as we guide you through the steps of creating this delightful dish, leaving your taste buds satisfied and craving more.
Here are our top 2 tried and tested recipes!
CHICKEN AND CHORIZO RISOTTO
Although this isn't made with risotto rice, the richness of the chorizo and the addition of butter and Parmesan cheese make this a nice rich meal, and more similar to risotto than a normal rice dish. Always a favourite with our family!
Provided by amlawren
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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.
CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, flavorful chicken and chorizo, and use a good quality Arborio rice.
- Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from sticking together.
- Add the liquid gradually: Don't add all the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
- Be patient: Risotto takes time to cook. Don't rush the process. Stir the rice constantly and let it simmer until it is creamy and tender.
Conclusion:
This chicken and chorizo risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy texture, flavorful ingredients, and vibrant colors, this risotto is sure to impress your family and friends. So next time you're looking for a quick and easy dinner, give this recipe a try.
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