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
preparation 8 mins • you cook for 12 mins •
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
Before you start, have all your ingredients chopped and ready next to the hob. Put your large pan on the hob and click here!