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Chicken and Chorizo Risotto

Weu2018d been meaning to try a chicken and chorizo risotto recipe with our Gran Luchito Chipotle Paste for a while and we finally got around to it. It was certainly worth the wait. We wanted some big meaty flavours to stand up to the spice, and being big fans of paella, we went with chorizo and chicken thigh as a tried and tested combo.

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Chicken and Chorizo Risotto

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  1. Chicken and Chorizo RisottoRecipe By: Gran LuchitoWebsite:https://gran.luchito.com/recipes/chicken-chorizo-risotto/

  2. Description • We‘d been meaning to try a chicken and chorizo risotto recipewith our Gran Luchito Chipotle Paste for a while and we finally got around to it. It was certainly worth the wait. We wanted some big meaty flavours to stand up to the spice, and being big fans of paella, we went with chorizo and chicken thigh as a tried and tested combo. This risotto chicken chorizo recipe would also work really well with leftover roast chicken

  3. Ingredients • Ingredients • 2 tbsp olive oil • 25g (¾ oz) butter • 1 celery stick, finely chopped • 1 onion, finely chopped • 2 tsp chipotle paste • salt and freshly ground black pepper • 4 chicken thighs, boned and cut into chunks • 200g (7oz) cooking chorizo, casing removed and chopped into chunks • 2 garlic cloves, finely chopped • 400g (14oz) risotto rice • 175ml (6fl oz) white wine • 1 litre (35fl oz) Chicken Stock • 100g (3 ½ oz) frozen peas • 200g (7oz) Parmesan cheese, grated, plus extra to serve • 1 tbsp chopped parsley leaves • lemon wedges

  4. How to make it 1. Heat the olive oil and butter in a large pan over a low–medium heat. Add the celery and onion and sweat for 15 minutes.

  5. 2. Add the smoked chipotle chilli paste and a good pinch of salt and pepper, then stir. Add the chicken, chorizo and garlic and fry for about 15 minutes.

  6. 3. Chop chicken thigh and chorizo. Add to pan with garlic. Stir and cook for 10 mins

  7. 4. Add the risotto rice and continue to cook for another 10 minutes.

  8. 5. Add the wine and keep frying for a few minutes.

  9. 6. Add a few ladlefuls of the stock and keep stirring.

  10. 7. As the rice absorbs the liquid, add more of the stock (by the ladle) and stir. Stir regularly and gradually add the remaining stock as it is absorbed. If you’ve run out of stock before it’s cooked, just add hot water instead.

  11. 8. To serve, add a handful of chopped parsley, another sprinkle of Parmesan and a drizzle of olive oil. Serve with lemon wedges.

  12. Thank You For Watching By: Gran LuchitoWebsite:https://gran.luchito.com/recipes/chicken-chorizo-risotto/

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