Vickys Chorizo & Chicken Risotto, GF DF EF SF NF
Almost paella but a little bit different
Vickys Chorizo & Chicken Risotto, GF DF EF SF NF
Almost paella but a little bit different
Open in Cookpad AppSteps
- 1
Put the chorizo in a dry frying pan over a medium heat
- 2
When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening
- 3
Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed
- 4
Once the chicken is browned, add in the garlic and fry for 1 minute
- 5
Add the rice to the pan and stir through
- 6
Add 100ml (scant 1/2 cup) of the chicken stock to the pan and let gently simmer for 5 minutes or until the stock has almost completely been absorbed
- 7
Keep adding the stock in this way until you have none left. This process should take around 40 minutes. If the rice is still too hard after you've added all of the stock just add another a little more
- 8
Add the peas to the pan and cook for a further 3 minutes
- 9
Stir through before serving with some garlic bread
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