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Dairy-Free
Easy Chicken and Chorizo Risotto
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Recipe

13 INGREDIENTS • 8 STEPS • 1HR

Easy Chicken and Chorizo Risotto

5
9 ratings
Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Easy enough to make on weeknights, but sophisticated enough to serve at a dinner party.
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Easy Chicken and Chorizo Risotto
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Easy enough to make on weeknights, but sophisticated enough to serve at a dinner party.
1HR
Total Time
$1.68
Cost Per Serving
Ingredients
Servings
6
US / Metric
Boneless, Skinless Chicken Thigh
6
Boneless, Skinless Chicken Thighs
Olive Oil
3 Tbsp
Olive Oil
Spanish Chorizo
1
Spanish Chorizo, sliced
Red Bell Pepper
1
Red Bell Pepper, diced
Arborio Rice
1 1/3 cups
Arborio Rice
Chicken Broth
2 1/2 cups
Chicken Broth
White Wine
1/2 cup
White Wine
Dried Oregano
3 Tbsp
Dried Oregano
Canned Diced Tomatoes
1 3/4 cups
Canned Diced Tomatoes
Frozen Green Peas
1 cup
Frozen Green Peas
Fresh Parsley
1/4 cup
Fresh Parsley
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
473
Fat
19.0 g
Protein
28.6 g
Carbs
44.7 g
Add to plan
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Easy Chicken and Chorizo Risotto
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
Cooking InstructionsHide images
step 1
In a large sauce pan over high heat, add Olive Oil (3 Tbsp) and cook Boneless, Skinless Chicken Thighs (6) for 6 minutes until nicely brown. When the chicken is done, remove and set aside.
step 2
Into the same pan, add Red Bell Pepper (1) and Spanish Chorizo (1) and cook for a few minutes or until the chorizo is nicely brown.
step 3
Into the pot, add the Arborio Rice (1 1/3 cups) and stir to allow the rice to become coated in the chorizo oil.
step 4
Add the White Wine (1/2 cup) and stir for a few minutes until the wine is reduced.
step 5
Return the chicken thigh fillets to the pan. Add the Canned Diced Tomatoes (1 3/4 cups) and Dried Oregano (3 Tbsp). Finally, add the Chicken Broth (2 1/2 cups) and give it a good stir.
step 6
Bring the mixture to a boil. Once boiling, cover the pot and turn the temperature down to low. Allow to simmer for 20 minutes or until the rice is nice and tender and the liquid has all been absorbed.
step 7
Season with Salt (to taste) and Ground Black Pepper (to taste). Add some Fresh Parsley (1/4 cup) and the Frozen Green Peas (1 cup). Give it a good stir.
step 8
Cover with the lid. Take the pot off the heat and let it stand for 5 minutes before serving. Enjoy!
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Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Dinner
Fall
Italian
Rice
Winter
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