Chicken and Chorizo Risotto
This Chicken and Chorizo Risotto is what happens when paella and risotto have a baby haha—creamy, rich, and full of bold Spanish flavor with a shortcut twist. Made with arborio rice, smoky chorizo, saffron-infused broth, and tender chicken, it’s a dish that’s both comforting and vibrant, all in one pan.
Equipment
- 1 Staub Cast Iron Braiser
Ingredients
- 1 tablespoon olive oil
- 11 oz Spanish chorizo sliced into coins
- 4 boneless skinless chicken thighs or breasts, cut into bite-sized chunks
- ¼ teaspoon salt for chicken
- ¼ teaspoon black pepper for chicken
- 1 teaspoon paprika for chicken
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 1 cup crushed tomatoes
- 3 ¼ cups chicken stock or 1 tablespoon bouillon dissolved in water
- 1 pinch saffron threads
- 1 teaspoon smoked paprika for broth
- 1 Bay leaf
- 1.5 cups arborio rice
- ¼ cup dry white wine optional
- 1 teaspoon salt adjust to taste
- 1 cup frozen peas optional
- Lemon wedges and chopped parsley for serving
Instructions
- Boil chicken broth or just water with 1 tablespoon chicken bouillon, saffron and paprika. Set aside to keep warm.3 ¼ cups chicken stock, 1 pinch saffron threads, 1 teaspoon smoked paprika for broth
- Dice red peppers and dice onion.1 medium red bell pepper, 1 small yellow onion diced
- Slice chorizo into rounds.11 oz Spanish chorizo
- Slice chicken thighs into strips.4 boneless
- Heat the olive oil in a large skillet over medium high heat. Add the chorizo and cook for 3-4 minutes until it starts to release its oil.1 tablespoon olive oil
- Remove the chorizo and cook the chicken in the chorizo oil. Add salt, pepper, paprika and cook for 4–5 minutes until lightly browned.¼ teaspoon black pepper for chicken, 1 teaspoon salt, 1 teaspoon paprika for chicken
- Remove the chicken and cook the onions for 3-4 minutes or until softened. Add the garlic then red peppers and cook for 2 minutes. Then add crushed tomatoes and let simmer until thickened. About 5 minutes.2 garlic cloves, 1 cup crushed tomatoes
- Stir in the rice and cook for 1–2 minutes to let it soak up the flavors. Deglaze pan with the white wine and cook for 2-3 minutes.1.5 cups arborio rice, ¼ cup dry white wine
- Pour in the warm chicken stock.
- Add the chicken and chorizo back in and the bay leaf.1 Bay leaf
- Stir once, then flatten everything into an even layer. Cover and bring to a gentle boil, then reduce the heat to low. Simmer for 18 minutes without stirring, until the rice is cooked and most of the liquid is absorbed.
- Scatter the peas over the top in the last 5 minutes of cooking and cover again to let them steam.1 cup frozen peas
- Turn off the heat and let it sit covered for 5 minutes. Squeeze over some lemon juice and sprinkle with chopped parsley.
Video
Notes
Nutrition values are only an estimate
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