Chicken and chorizo risotto recipe

Separate the legs (drumsticks and thighs) from the chicken by cutting through the skin and joint.

Remove the wings from the chicken in a similar manner, separating the drumstick from the wing.

Take off the skin from the chicken breasts and carefully separate the meat from the bone.

Repeat the process for the second chicken breast.

Place the carcass and wing sections aside.

Separate the leg sections from the carcass and set aside the drumsticks and thighs.

Prepare two pans and a large baking tray.

Add a bit of oil to each pan, then add sliced peppers to one pan.

Brown the chicken on all sides in the second pan.

After a couple of minutes of frying the peppers, add diced onion and sliced red onion to the pan with peppers.

Once the onions start to soften and change color, add diced parsnip and diced carrots.

Next, add diced smoked chorizo and garlic to the mixture.

Add about one teaspoon of paprika, black pepper, and salt to the vegetables.

Stir the mixture for a couple more minutes until combined.

Add washed and drained risotto rice to the pan and mix everything together until evenly heated.

Transfer the mixture to the oven dish, spreading it out evenly.

Place the browned chicken pieces on top of the rice mixture.

Decorate with extra slices of pepper and a few cherry tomatoes, spreading them randomly around.

Pour about one liter of homemade chicken stock over the rice and chicken, ensuring it is covered.

Shake the dish gently to settle the ingredients, then place it in a preheated oven at 200 degrees Celsius.

Bake for about 40-45 minutes.

After baking, remove the dish from the oven and let it sit for a couple of minutes before serving.

Equipment Needed

Spice Level:

Allergens