Add in the sliced olives, along with the chicken and chorizo (if you removed it). I am not familiar with Nduja paste, but our International market will probably have it. A cast iron pan is truly magic! This category only includes cookies that ensures basic functionalities and security features of the website. Aw, thanks Michelle Yeah, you definitely don’t need to laboriously add stock ladle by ladle – it tastes just the same! Paprika, garlic, olives, and tomato all combine with chicken and chorizo to bring the flavor of Spain into your kitchen. I recommend either a Sauvignon Blanc or lightly-oaked Chardonnay as the best wine matches for this Chicken and Chorizo Risotto. Place the skillet on medium fire and brown the chicken legs on both sides for about three minutes on each side. It's easy to make, super tasty, and always yields plenty of leftovers! This will be a regular! Ensure the chicken is piping hot before serving. 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. 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 love an easy one-pot dinner like this. Leave some thyme sprigs for garnishing. This combo is so unique and satisfying! A quick and easy comforting meal that looks absolutely bursting of flavor and super delicious. I wanna try this dish for my family! Add the chicken stock mixed with the Nduja sauce or paste, the heavy cream (creme fraiche) and some of the thyme leaves. I didn’t know much about nduja sauce. I’m absolutely up for a meal that is ready in no time and takes little prep to get to the table. I’ve even taken to subbing in orzo pasta as a quick, albeit not authentic (DISCLAIMERS AND CAVEATS ALL OVER THE PLACE!) * % Daily Values are based on a 2000 calorie diet, from a cube is fine (I use 1 Kallo organic chicken stock cube). I’ve tried it both ways on multiple occasions and you just can’t tell the difference! I personally love cooking in a skillet, the food tastes clearly different and that’s a lot better I’d say. Hi Jere, Yay! Today David shares a recipe you’re unlikely to find at restaurants. Thanks for help . Especially on busy nights like tonight which it is on the menu for. The flavor combination in your risotto is fabulous. It gives a great flavour as well as colour but if you do not like it or cannot eat chorizo, replace it with an andouille or any sausage you like. this sounds delicious, creamy chicken recipe with tons of flavor. The texture won’t be quite as good as freshly made risotto, but it will still be perfectly acceptable. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). The best one I have tasted so far. Thank you Choclette, you are so kind. Another way of doing it it’s to cook the chicken and collect all the released fat by tilting the skillet to one side and absorb all excess fat into kitchen towels helping yourself with a wooden spoon. I love all your recipes. See recipe notes. This site uses Akismet to reduce spam. Sign up with your email address to receive free weekly recipes. Quick, very simple to make and super tasty, this Easy Chicken and Chorizo Risotto is ready in under 30 minutes and only uses one pan. If you can’t get Spanish olives, don’t worry, just choose ones without too much salt in the brine. Cook the rice in the wine for 1 minute and then add the stock (but reduce the quantity of stock down to 850ml.). Fry the chopped onions in 1 tablespoon of olive oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Turn up the heat a little and add the chorizo and chicken. Some were making this paste with pork fat and some pretty odd animal bits like, ground lungs spiced very well with the local fiery chillies, make it into a sausage which was then aged or smoked. It is mandatory to procure user consent prior to running these cookies on your website. The origins of this speciality are a little shadowy. I am so happy to hear this. This is partly to make this risotto a little bit healthier, but mostly because I really don’t think the combination of chorizo with butter and cream really works. Add the chorizo, sliced or cubed. I have used chorizo not only for a nice flavour but also for a really nice deep red colour. Australian by birth, he now spends his time learning everything he can about Spanish food, wine, culture and history. 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. Required fields are marked *. Return the dutch oven to medium-high heat and add the chorizo. Required fields are marked *. I love smoky dishes and once I saw a one-pot meal I was in! This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal.