OK, OK, I admit… chorizo is not a classic risotto ingredient! Winner winner chicken dinner! https://spanishsabores.com/spanish-chicken-and-chorizo-stew-recipe Make sure you cool the rice quickly and get it into the freezer, in a plastic lidded box, within 1 hour of when you finished cooking it. Add the thoroughly washed potatoes (leave skin on), the sliced mushrooms and cook covered for about 5 minutes occasionally tossing these around. You can do this after cooking briefly the chorizo since this along with the heavy cream will release fat and you may end up with too much oil in your plate. One-pot meals, in general, are wonders, such time savers and fuss-free to cook. Cook the rice in the wine for 1 minute and then add the stock (but reduce the quantity of stock down to 850ml.). I love that you added chorizo. Plus, it’s full of the Spanish flavors that I love. Turn the heat down and add the garlic. Yes, Nduja paste it’s not a regular ingredient but it really depends where you are in the world. easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses. Required fields are marked *. It was delicious and I will add it to my staple recipes. Thank you for this. All you need to do is remember to give this risotto a good stir from time to time – it’s the stirring that gives risotto it’s classic creaminess. Here in London, UK, we can find it in any supermarket, it is made by some brands but I find that the best are the ones made by some artisan shops ( I have found a really good one in Hampstead) that have a very good and delicious Nduja paste. If you only have passata left in your pantry, that’s fine; just make sure to adjust your herbs and seasoning appropriately. The whole point about risotto is it is rich and creamy… and that creaminess comes from the starch on the surface of the rice grains. Add all of the stock to the rice and salt and pepper to taste. Stir occasionally. We also use third-party cookies that help us analyze and understand how you use this website. Hi and welcome to Easy Peasy Foodie! Truthfully, the original recipe, whatever that was, is no longer followed and this is mainly I believe because nduja paste was super spicy. You also have the option to opt-out of these cookies. I cannot tell you how happy I am you like my recipes! When juices are reduced to the desired level, take out of the oven and get ready to serve. I love all your recipes. Love your photography. I have started off cooking this on the stove and finished it in the oven to reduce the juices nicely and cook the chicken and the potatoes to perfection. The skin, which is my favorite part, was perfect, and the chorizo adds such an amazing flavor boost. I love an easy one-pot dinner like this. Good green, fat Spanish olives (like Manzanilla or Gordal) are going to give you a better flavor than the salt-bombs you can get if you’re not careful at the store. I am so happy you will give it a try. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Great Flavours! Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! If the risotto is too thick, add a splash or two more water, to loosen it up. But if they aren’t in season, canned tomatoes work just as well. The perfect meal for busy weeknights! Home / Blog / Easy Spanish Chicken and Chorizo Stew Recipe. Simply shred the leftover chicken and add it into the risotto at the same time as you add the peas and parsley. Thanks Cat – glad I’ve inspired you to make more risotto . It can, however, be made just on the stove or just in the oven, however you wish or fancy. I recommend giving your risotto a good stir every couple of minutes to get the best texture. I am a full time mother, I work and I also do volunteering. Thanks for sharing Ramona! Chilli peppers aren’t too popular with Spaniards, so go for smoky chorizo over spicy ones for a true Spanish flavor. In summer, I like to make this stew using fresh and ripe tomatoes. I wanna try this dish for my family! Michelle x. See recipe notes. Thanks for sharing. Do remember to give the risotto a good stir from time to time, while it is cooking. And like all good stews, it goes with anything! It’s only picante but I assume it really depends where you buy it. To reheat, place the risotto in a pan and add a big splash of water and stir to combine. Chorizo is a really nice ingredient to add to this dish. (OK, I expect a few Italian Nonnas might disagree, but there’s no difference to the rest of us!!) Skillet chicken and olive pesto sauce bake, Low Carb Prawn, Chorizo and Cauliflower Couscous, 25 Most Delicious Recipes to Cook or Bake This December. Add the chorizo, sliced or cubed. My kids both 12 and 14 are eating it since quite young. I wonder if kids would eat this dish Or is it possible to substitute? Looks fantastic and flavors sound amazing. Hi Alena, Transfer to a plate and set aside. Sign up with your email address to receive free weekly recipes. Aw, thanks Michelle Yeah, you definitely don’t need to laboriously add stock ladle by ladle – it tastes just the same! Another big risotto making no-no is overcooking it. Let’s get cooking folks, apron on, chopping board out, spirits high and let’s get all the fun started. If you don’t have a skillet you can use any tray or ovenproof dish the size you desire. The best one I have tasted so far. Thank you Amy.I am sure your family will enjoy this lovely chicken dish! Risotto really is at it’s best when it is freshly made… however, if you do end up with some left over, simply store it in a plastic lidded container in the fridge, where it will keep for 1-2 days maximum. Absolutely delicious and what comfort food should be all about. You may want to add some paprika to achieve that nice deep red colour. You can follow his adventures on his blog, the Everyday Food Blog. I rarely make authentic risotto precisely because I’ve used the “ladle-by-ladle” method, and it IS a production. Nutrition information is approximate and meant as a guideline only. If you are using chunkier potatoes parboil them for a few minutes so they cook beautifully. Required fields are marked *. I have to say, your comment has made my day! My Spanish chicken and chorizo stew is a go-to recipe for an easy weeknight meal. Thank you Choclette, you are so kind. Thanks Lesly, I do love cooking in my cast iron dishes, they are magic indeed. David fell in love with Spain as soon as he arrived in Seville. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Bring to a boil and then reduce to a simmer. Defo going to give this a go…even if the family won’t eat it…I’ll have second helpings, I know what you mean… sometimes cooking can be very therapeutic… especially when you have lots of time and it’s a chance to destress and unwind… but sometimes you just need risotto in a hurry, and that’s what this recipe is for Eb x. I haven’t made risotto yet but I’ve been craving one all week after seeing this! This is new to me I’m sure my wife and son will love to try it. Enjoy! Again, if you overcook your risotto, you will end up with a big mushy mess! Personally, I wouldn’t recommend red wine with this dish. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). It’s an easy choice for the middle of the week, and you can substitute many of the ingredients for whatever you have lying around in your pantry! Subscribe for free Spanish recipes weekly! What a lovely family dinner option. It’s simple to prepare (with little prep time), tastes delicious, and leaves plenty of leftovers for lunch the next day (important!). This recipe look soooo flavourful! I will do better this week! This will also stop it sticking to the bottom of the pan. Please, please, please don’t rinse risotto rice before cooking.