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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.
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Course: Main Course
Cuisine: Mediterranean
Keyword: paella, risotto
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 643kcal
Author: Lola Jay

Equipment

  • 1 Staub Cast Iron Braiser

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 11 oz Spanish chorizo sliced into coins
  • 4 boneless skinless chicken thighs or breasts, cut into bite-sized chunks
  • ¼ teaspoon black pepper for chicken
  • ¼ teaspoon salt or salt to taste
  • 1 teaspoon paprika for chicken
  • 1 small yellow onion diced
  • 1 medium red bell pepper diced
  • 2 garlic cloves minced
  • 1 cup crushed tomatoes
  • 6 cups chicken stock
  • 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
US Customary - Metric

Instructions 

  • Boil chicken broth or just water with 1 tablespoon chicken bouillon. Turn heat to low and add saffron and paprika. Set aside and keep warm on low heat. It's very important that you keep the broth warm as this will help the risotto cook more evenly.
    6 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 and season with a little salt.
    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 extra virgin 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, ¼ teaspoon salt or salt to taste, 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
  • Turn the heat to medium. Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time. Don’t let it get too dry or it can stick and burn. Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes, depending on your desired doneness. It should be slightly al dente.
    1 Bay leaf
  • For the last 5 minutes, add the chicken and chorizo back in as well as the frozen peas and cover 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.
    Lemon wedges and chopped parsley for serving
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Video

Notes

Nutrition values are only estimates.

Storing and Reheating Risotto

  • Store in the Refrigerator:
    Let the risotto cool to room temperature first, then transfer it to an airtight container. It will keep well in the fridge for about 4 to 5 days.
    Freezing:
    Freezing isn’t ideal for risotto. The rice tends to lose its creamy texture and can become grainy once thawed.
    To Reheat:
    Risotto reheats beautifully. Add a serving to a saucepan over medium heat with a small splash of water or broth. Stir gently as it warms to bring back that creamy consistency.

Nutrition

Serving: 1.5cups | Calories: 643kcal | Carbohydrates: 49g | Protein: 73g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 176mg | Sodium: 783mg | Potassium: 1417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 6mg
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