Stu’s Chicken Chilli Chorizo Risotto. UPDATE

Chicken Chirizo Risotto

I was never happy with the picture that was previously shown on The Kitchen Think, as I used skinless breasts and they look grey :-(.

Tracy (the better half) did state that you can't improve on a perfect dish......challenge!

Sat on a bike in the gym watching MasterChef is how I relax and consequently I dreamed up the following, after all if you can buy Wensleydale cheese with fruit in it then why not create a twist.



4 Chicken Breasts

Parma Ham

Egg Wash

Wensleydale Cheese

Apricot Jam


200g Chorizo, skinned, sliced & cubed.

1 bunch Coriander – chopped

3 Cloves Garlic – crushed

1 Small Onion – chopped

150ml White Wine

800ml Chicken Stock

30g Butter

2 Tablespoons Olive Oil

1 Pinch Saffron

1 Red Chilli – finely chopped

250g Risotto Rice

Lemon Juice from 1 lemon

1, Preheat the Oven to 180 C

2, UPDATE ALERT Lay out some Parma Ham on tin foil and brush with egg wash. Flatten a chicken breast on top. Add some Wensleydale cheese in the centre and roll up. Cook in the oven for 20 to 25 minutes (in that time turn your attention to steps 4-9 making the risotto) then unwrap the foil and discard. Put chicken back in to oven dish and put a couple of dollops of Apricot jam on the top, then cook for a further 5 to 10 minutes. Slice up as per picture and place on top of your risotto. Voila – sweet n savoury all in one go. The verdict from Tracy…….perfect just got better.

Chicken Chirizo Risotto

3, While the chicken is cooking – heat the chicken stock in a pan until boiling then reduce heat and allow to simmer gently.

1 Chicken Chilli Chorizo Risotto

4, Using the large frying pan add the olive oil and cook the chorizo for 2 minutes, until it’s slightly coloured and the oil melts away from it. Remove the chorizo from the oil with a slotted spoon and keep warm. Add the onion to the chorizo oil and cook for one minute, stirring continuously.

2 Chicken Chilli Chorizo Risotto

3 Chicken Chilli Chorizo Risotto

5, Add the garlic and the rice. Once the rice is coated with the oil, add the white wine and increase the heat, stirring regularly until the wine has absorbed in to the rice.

4 Chicken Chilli Chorizo Risotto

5 Chicken Chilli Chorizo Risotto

6, Now add the saffron and the hot chicken stock, a ladle at a time, stirring after each addition. Wait until each ladle of stock is absorbed before you add the next. This takes about 20 minutes.

6 Chicken Chilli Chorizo Risotto

7, Once you’ve added all the stock and the rice is cooked, add the chorizo, chilli, lemon juice and coriander, along with any juices from the chicken roasting pan.

7 Chicken Chilli Chorizo Risotto
8, Divide between 4 (warmed) plates and place the chicken breast on top.

Chicken Chirizo Risotto

Goes great with a nice Rioja or Pericone


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