Easy Chicken Paella Risotto

A community recipe by babybarbarella

Not tested or verified by Nigella.com

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Introduction

This is a dish similar to my seafood paella risotto (see other recipe) which I made for a friend who hates all things fishy. It's easy as anything. You cook it in the oven so no stirring for ages. Instead, open a bottle, pour a glass, sit down and wait while delicious smells of summer pervade the house.

Ingredients

Serves: 0

Metric Cups

1 tablespoon extra virgin olive oil
1 onion (finely chopped)
1 clove garlic (finely chopped)
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon cayenne pepper
1 pinch of saffron strands
75 millilitres red wine (or white)
180 grams arborio rice
375 millilitres chicken stock (or water)
1 can plum tomatoes
100 grams chorizo (cut into small pieces)
2 chicken breasts (chopped)
1 red pepper (finely chopped)
120 grams frozen peas
3 teaspoons finely chopped fresh parsley

1 tablespoon extra virgin olive oil
1 onion (finely chopped)
1 clove garlic (finely chopped)
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon cayenne pepper
1 pinch of saffron strands
3 fluid ounces red wine (or white)
6⅓ ounces arborio rice
13 fluid ounces chicken broth (or water)
1 can plum tomatoes
3½ ounces chorizo (cut into small pieces)
2 chicken breasts (chopped)
1 red bell pepper (finely chopped)
4¼ ounces frozen peas
3 teaspoons finely chopped fresh parsley

Method

Easy Chicken Paella Risotto is a community recipe submitted by babybarbarella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200C (Fan 180C)/400F/Gas 6

Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat

Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing you to use less oil

Add chorizo and chicken

Cover for a few minutes, stirring occasionally

Add rice when chicken no longer looks pink on outside and stir for another minute

Add wine and stir till absorbed

Add the stock or water, chopped tomatoes and parsley and bring to simmering point

Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through

Add red pepper and peas, stir

Return to oven for another 10 to 15 minutes, until rice is cooked and dish is piping hot

Serve on warmed plates