Jamie Oliver Chicken And Chorizo Risotto
Jamie Oliver’s Chicken and Chorizo Risotto is a twist on the traditional Italian risotto, incorporating the smoky and spicy flavors of chorizo along with tender chicken pieces. The Arborio rice is slowly cooked in chicken broth, absorbing all the flavors, and creating a creamy, flavorful dish. It’s a one-pot meal that’s both hearty and satisfying, perfect for any occasion.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
- 2 tablespoons olive oil
- 200g (7 oz) chorizo, sliced
- 2 chicken breasts, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g (10.5 oz) Arborio rice
- 150ml (5 fl oz) white wine
- 1 liter (34 fl oz) hot chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 50g (1.75 oz) Parmesan cheese, grated
- A handful of fresh parsley, chopped (optional)
- Lemon wedges, for serving
Instructions
Step 1: Cook the Chorizo and Chicken
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the Chorizo: Add the sliced chorizo to the pan and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
- Brown the Chicken: In the same pan, add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set aside with the chorizo.
Step 2: Sauté the Vegetables
- Cook the Onion and Garlic: In the same pan, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
- Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with the oil and starts to turn translucent around the edges.
Step 3: Cook the Risotto
- Add the Wine: Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
- Add the Stock Gradually: Begin adding the hot chicken stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your liking.
- Season the Risotto: Stir in the smoked paprika, oregano, and season with salt and pepper to taste.
Step 4: Combine and Serve
- Return the Chicken and Chorizo: Add the cooked chicken and chorizo back into the pan, stirring to combine and heat through.
- Finish with Parmesan: Stir in the grated Parmesan cheese until melted and the risotto is creamy.
- Garnish and Serve: Sprinkle with chopped parsley, if using, and serve with lemon wedges on the side for a fresh, zesty finish.