Chicken and Chorizo Risotto Recipe

Chicken and chorizo risotto with peas and Manchego Cheese.

Chicken and Chorizo Risotto Recipe

This chicken and chorizo risotto is a cross over dish with an Italian base but very Spanish flavours that include smoked paprika, sherry vinegar and manchego cheese alongside the spiced sausage.

Course Main Course

Cuisine European

Keyword chicken and chorizo risotto, chicken and chorizo risotto recipe, chicken chorizo and pea risotto

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 904kcal

Author Brian Jones

Ingredients

2 Small Chicken Thighs Boneless and skinless (250g Total)
100 g Chorizo Sausage 3½oz
1 Small Onion 75g
125 g Risotto Rice ⅔ Cup
1 teaspoon Smoked Paprika
75 ml Dry Sherry ⅓ Cup
650 ml Chicken Stock 2¾ Cups
75 g Frozen Peas ½-⅔ Cup
1 teaspoon Olive Oil
25 g Butter 2 Tbsp
75 g Manchego Cheese ¾ Cup

Instructions

Cut the chicken thigh meat into a 1cm (just under ½") dice.
Cut the onion in half, peel it and then cut it into a 5mm (just under ¼") dice.
Heat the stock in a 15cm or 6" saucepan, it does not need to boil, just keep it hot whilst you add it to the risotto.
Heat a 25cm or 10" frying pan or skillet over a medium high heat and when it is hot add the oil. Toss the chicken and chorizo sausage into the frying pan and cook for 5-7 minutes, keep an eye on the oil leeching from the chorizo, it is important that this doesn't burn. If it starts to darken too much, reduce the heat a little.
Once the chicken and chorizo has had it's cooking time, sprinkle over the smoked paprika, stir to coat.
Remove the meat from the pan, leaving as much of the oil as possible in the pan, then reduce the heat to medium.
Add the butter and when it has melted, the diced onion to the pan and cook it for 3-4 minutes, or until it has softened, and begun to become opaque.
Add the risotto rice and stir constantly until it becomes opaque at the edges, this should take 1-2 minutes.
Pour in the sherry and stir until it has almost all disappeared and you are left with a starchy residue in the base of the pan.
Add a ladle of the hot stock and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice is almost cooked. As you get further through the cooking process you can stir less frequently.
Whilst the rice is cooking shred defrost the peas by running them under cold water, grate half of the Manchego cheese and crumble the other half.
Keep testing the rice, and once it has a little bit left and is almost cooked, return the chicken and chorizo to the pan and complete the cooking of the rice.
Once the rice is just cooked, stir through the grated manchego cheese and the peas, add a lid to the pan and cover with a lid, remove from the heat and allow to sit for 5 minutes.
Finally serve sprinkled with the crumbled Manchego cheese and lots of fresh parsley.

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