One-Pot Chicken and Chorizo Risotto Recipe
Prep in 10 mins
Cooks in 35 mins
Difficulty
**
This is an easy recipe to make in a single pot and you can vary the ingredients to make different versions of the same dish.
Ingredients
- 1 tbsp olive oil
- 1 large chicken breast, diced
- 1 onion, diced
- 2 peppers, diced
- 2 garlic cloves, crushed
- 1 tbsp tomato puree
- 75g Chorizo, sliced or diced
- 1 tbsp Cayenne
- 1 tbsp Paprika
- 1 tbsp Turmeric
- 250g long grain Risotto rice
- 400g tin of tomatoes
- 400ml Chicken stock
- Splash of lemon juice
- Handful frozen peas (optional)
Equipment
- Single Burner Stove
- Knife
- Large wide Pan
- Wooden Spoon/Spatula
Method
Brown the Chicken and Onion
Heat the olive oil in a large pot over medium heat. Add the diced chicken and onion. Cook for 5-8 minutes, stirring occasionally, until the chicken is golden brown.
Cook the Vegetables & Chorizo
Add the sliced peppers, crushed garlic, chorizo, cayenne, paprika, and turmeric. Stir and cook for another 5 minutes, allowing the chorizo to release its oils and the vegetables to soften.
Add the Rice
Stir in the rice and coat it with the spices and chorizo mixture.
Add Tomatoes and Stock
Pour in the tomato puree, tinned tomatoes, and chicken stock. Stir to combine, making sure the rice is evenly distributed.
Simmer
Cover the pot with a lid, reduce the heat, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and cooked through. Keep an eye on the pot to ensure the rice doesn't dry out; add more stock if necessary.
Finish and Serve
Once the rice is cooked, stir in a handful of frozen peas and a splash of lemon juice for freshness. Serve immediately and enjoy!
