Chicken and Chorizo Risotto

Pan of vibrant paella with saffron rice, peas, chorizo, chicken, red peppers, and lemon wedges.

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.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: paella, risotto

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 643kcal

Author: Lola Jay

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

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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

Nutrition