Advertisement
2 skinless chicken breasts cut into big bite size pieces
100g chorizo, cut into cubes
100g arborio risotto rice
1 x 400g tin of chopped tomatoes
500ml chicken stock
1 small shallot finely chopped
1 clove of garlic finely chopped
A handful of chopped fresh parsley
Salt
Pepper
preparation 8 mins • you cook for 12 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
This is a great weeknight meal. It doesn't take any effort to make, is super simple and super tasty. I love the risotto rice in this dish as it binds the whole thing together in a creamy delicious delight. By adding the chicken to the dish raw, the chicken will pick up all the lovely flavours during the cooking process.
Large pan/wok with a lid to cook everything in
Spoon to stir
Advertisement
Before you start, have all your ingredients chopped and ready next to the hob. Put your large pan on the hob and click here!
Advertisement
This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.
Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!
Turn the heat on your pan to a high heat, add about a tablespoon of oil and then straight away add the shallots, garlic and chorizo. You start with a cold pan so that as the pan heats up, it will gently cook the garlic and release the oil from the chorizo. Cook whilst stirring for about 2 minutes until the shallots turn pink from the chorizo. Next you need to add in the rice and give it a stir. The rice should also change colour as it absorbs the oil from the chorizo.
Add about 200ml of the chicken stock, turn the heat down to medium, stir and cook for about 2 minutes until most of the stock has been absorbed by the rice.
Add in some more chicken stock (100-200ml) and repeat as previous, stirring & simmering until absorbed. Add the remaining stock and whilst this is simmering, go and season the chicken with a good pinch of salt and pepper. Take the chicken over to the hob and add it straight into the pan and give it a stir. Give your hands a quick wash if you've touched the chicken, and then add the chopped tomatoes and stir.
Put the lid on the pan and reduce the heat to low and simmer for 20 minutes. After 20 minutes, add a pinch of salt and pepper and your ready to serve.
To serve, spoon the contents of the pan into the middle of your bowls and then scatter over some chopped fresh parsley and you're done!
I hope that you enjoy it.
Advertisement
 |
|
|
|
|
|
 |
 |
 |
 |
 |
|
All content © 2012 TheAmateurChef.co.uk - Privacy Policy