No-Stir Chicken and Chorizo Risotto
No-Stir Chicken and Chorizo Risotto
Ingredients
- 1 tbsp olive oil
- 600g chicken thigh fillets, trimmed, quartered
- 1 chorizo sausage, halved lengthways, thinly sliced
- 1 red capsicum, chopped
- 1 1/3 cups arborio rice
- 1/2 cup dry white wine
- 400g can diced tomatoes
- 2 1/2 cups chicken stock
- 3 tsp dried oregano
- 1 cup frozen peas
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- Salt, to season
Instructions
- 1
Heat oil 1 tbsp olive oil in a large, heavy-based saucepan over high heat. Season chicken with salt and pepper. Cook chicken 600g chicken thigh fillets, trimmed, quartered, turning, for 6 minutes or until browned. Transfer to a plate.
6 min - 2
Add chorizo 1 chorizo sausage, halved lengthways, thinly sliced and capsicum 1 red capsicum, chopped to pan. Cook, stirring occasionally, for 3 minutes or until chorizo browns. Add rice 1 1/3 cups arborio rice and stir to coat. Add wine 1/2 cup dry white wine. Cook, stirring, for 2 minutes or until wine is reduced.
3 min - 3
Return chicken to pan. Add tomato 400g can diced tomatoes, stock 2 1/2 cups chicken stock and oregano 3 tsp dried oregano. Cover. Reduce heat to low. Cook for 20 minutes or until rice is tender and liquid evaporated. Stir in peas 1 cup frozen peas. Season with salt and pepper. Remove from heat. Stand, covered, for 5 minutes. Stir in parsley 1/4 cup fresh flat-leaf parsley leaves, chopped. Serve.
20 min