Serves 4 people
Prep time: 15 mins
Cooking time: 30 mins
Pre-heat oven to 180c or 160c fan
Equipment
Chopping board and knife
Large flat oven proof casserole or frying pan (if frying pan make sure doesn't have plastic handle!)
Fish slice or slotted spoon
Foil or a lid for casserole/pan
Plate
Ingredients
Olive Oil
8 Chicken thighs with skin and bone (could also use skinless and boneless if preferred)
175g Chorizo sausage chopped into pieces
1 medium onion finely chopped
2/3 red and yellow peppers sliced
4 cloves of garlic crushed
1 tbsp Paprika
1 litre chicken stock use boiling water and read pack to see how many cubes to add
300g risotto rice
Handful flat leaf parsely chopped finely
1 lemon sliced into wedges
Method
Heat the oil in the large flat pan on medium high heat
When the oil is hot add chicken thighs skin side down. Leave the chicken thighs for a few mins before turning so the skin doesn't stick.
Once browned turn them over and seal the base of the thigh
Use a slotted spoon to transfer to a plate
Add chorizo to the pan and cook until the edges are beginning to tinge brown. Remove chorizo and add to chicken on the plate
Add the chopped onion and red pepper slices to the pan and saute until the peppers and onions are softened
Add the paprika and garlic and stir in quickly so the garlic doesn't catch
Add the chicken stock and stir gently before adding the chicken and chorizo back to the pan
Carefully pour the risotto rice around the chicken and chorizo
Put uncovered in the oven for 30 minutes
Remove from the oven, sprinkle with parsley and cover with a lid or foil for 5 mins to allow the dish to rest and finish cooking
Top with the lemon wedges and serve
Enjoy!
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