Stu’s Chicken Chilli Chorizo Risotto. UPDATE
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
200g Chorizo, skinned, sliced & cubed.
1 bunch Coriander – chopped
3 Cloves Garlic – crushed
1 Small Onion – chopped
150ml White Wine
800ml Chicken Stock
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.
3, While the chicken is cooking – heat the chicken stock in a pan until boiling then reduce heat and allow to simmer gently.
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.
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.
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.
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.
8, Divide between 4 (warmed) plates and place the chicken breast on top.
Goes great with a nice Rioja or Pericone