Chicken & Chorizo Risotto | Cheat Paella Recipe (Quick & Easy)

Heat some water in a pot.

Dissolve paprika and bloom saffron in the water.

Add 1 tablespoon of better than bouillon to the water (or substitute with chicken stock).

Bring the broth to a boil, then reduce to low heat to keep warm.

Dice half of a medium white onion.

Dice one medium red bell pepper.

Slice smoky Spanish chorizo into coins.

Slice four chicken thighs.

Set the broth aside and keep it warm.

Heat a large pan on medium-high heat and add about 1 tablespoon of olive oil.

Add the chorizo to the pan and cook for about four minutes until browned and slightly crispy, then remove and set aside.

Turn the heat to medium and add the chicken thighs to the pan.

Season the chicken with salt, pepper, and more smoked paprika.

Sauté the chicken for about four to five minutes until lightly browned, then remove and set aside.

Add the diced onions to the pan and sauté for about three to four minutes until softened.

Add crushed garlic and diced red peppers to the onions and sauté for about two minutes.

Add crushed tomatoes to the pan and let simmer for about five minutes on medium heat.

Add the rice to the pan and toast for about three to four minutes on medium heat without rinsing it.

Deglaze the pan with a little dry white wine (optional).

Slowly add in the chicken broth.

Return the chicken and chorizo to the pan and add one bay leaf.

Mix everything together and cover the pan.

Simmer on medium low for about 18 minutes.

After 18 minutes, uncover the pan and add about 1 cup of peas (optional).

Cover and let steam for about five minutes on medium low.

Remove the bay leaf before serving.

Squeeze lemon juice over the dish and add chopped parsley.

Equipment Needed

Spice Level:

Dietary

Allergens