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Easy Chicken Paella Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a dish similar to my seafood paella risotto (see other recipe) which I made for a friend who hates all things fishy. It's easy as anything. You cook it in the oven so no stirring for ages. Instead, open a bottle, pour a glass, sit down and wait while delicious smells of summer pervade the house.

This is a dish similar to my seafood paella risotto (see other recipe) which I made for a friend who hates all things fishy. It's easy as anything. You cook it in the oven so no stirring for ages. Instead, open a bottle, pour a glass, sit down and wait while delicious smells of summer pervade the house.

Ingredients

Serves: 0

Metric Cups
  • 1 tablespoon extra virgin olive oil
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 pinch of saffron strands
  • 75 millilitres red wine (or white)
  • 180 grams arborio rice
  • 375 millilitres chicken stock (or water)
  • 1 can plum tomatoes
  • 100 grams chorizo (cut into small pieces)
  • 2 chicken breasts (chopped)
  • 1 red pepper (finely chopped)
  • 120 grams frozen peas
  • 3 teaspoons finely chopped fresh parsley
  • 1 tablespoon extra virgin olive oil
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 pinch of saffron strands
  • 3 fluid ounces red wine (or white)
  • 6⅓ ounces arborio rice
  • 13 fluid ounces chicken broth (or water)
  • 1 can plum tomatoes
  • 3½ ounces chorizo (cut into small pieces)
  • 2 chicken breasts (chopped)
  • 1 red bell pepper (finely chopped)
  • 4¼ ounces frozen peas
  • 3 teaspoons finely chopped fresh parsley

Method

Easy Chicken Paella Risotto is a community recipe submitted by babybarbarella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C (Fan 180C)/400F/Gas 6
  • Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat
  • Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing you to use less oil
  • Add chorizo and chicken
  • Cover for a few minutes, stirring occasionally
  • Add rice when chicken no longer looks pink on outside and stir for another minute
  • Add wine and stir till absorbed
  • Add the stock or water, chopped tomatoes and parsley and bring to simmering point
  • Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through
  • Add red pepper and peas, stir
  • Return to oven for another 10 to 15 minutes, until rice is cooked and dish is piping hot
  • Serve on warmed plates

  • Preheat the oven to 200C (Fan 180C)/400F/Gas 6
  • Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat
  • Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing you to use less oil
  • Add chorizo and chicken
  • Cover for a few minutes, stirring occasionally
  • Add rice when chicken no longer looks pink on outside and stir for another minute
  • Add wine and stir till absorbed
  • Add the stock or water, chopped tomatoes and parsley and bring to simmering point
  • Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through
  • Add red bell pepper and peas, stir
  • Return to oven for another 10 to 15 minutes, until rice is cooked and dish is piping hot
  • Serve on warmed plates

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