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Easy Chicken Paella Risotto

A community recipe by

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.

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

  • 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 bell 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

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    What 1 Other has said

    • Lovely recipe, personally I like to dry fry the chorizo, set it aside and then use the oil to brown the chicken. The chicken and chorizo can then be added back with the stock. Also bottled roasted red peppers add extra flavour.

      Posted by BlueFox on 15th October 2024
    Show more comments

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