Easy Chicken and Chorizo Risotto is an amazing shortcut recipe that is very simple to make. Chicken and Chorizo sausage are combined with capsicum, tomato, stock and arborio rice. Easy enough to make on weeknights, but sophisticated enough to serve at a dinner party, this gorgeous main meal is guaranteed to be a big winner with everyone - give it a go!
|Chicken thigh fillets||6|
|Olive oil||3 Tablespoon|
|Red capsicum||1 (Bell Pepper)|
|Arborio rice||1 1/3 Cup (21.33 tbs) (Risotto Rice)|
|Chicken stock||2 1/2 Cup (40 tbs)|
|Dry white wine||1/2 Cup (8 tbs)|
|Dried oregano||3 Teaspoon|
|Canned diced tomato||400 Gram (1 can)|
|Frozen peas||1 Cup (16 tbs)|
|Chopped parsley||1/4 Cup (4 tbs)|
Heat saucepan with oil and fry chicken pieces in it. Cook until browned and transfer to a plate.
Add capsicum, sausage and cook until done.
Add risotto and stir well.
Add wine and stir for 2 minutes. Add chicken, tomatoes, oregano, chicken stock and stir well.
Bring to boil and then reduce the heat.
Cover with the lid and allow to simmer for 20 minutes or until rice turns tender.
Season with salt and pepper.
Add parsley, peas and mix well. Allow to cook for 5 more minutes and turn off the heat.
Serve and enjoy!