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Chicken and Chorizo Risotto

We‘d been meaning to try a chicken 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. This risotto recipe would also work really well with leftover roast chicken (we’ve included instructions for this below).

As an appetiser for this chicken risotto, you could try our Prawn Cocktail recipe.

  • Prep time

    10 mins

  • Cook time

    1 hour

  • Total time

    1 hour 10 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    4-6

How to make it

  1. Place a large pan on a medium heat and add the olive oil and butter.
  2. Sweat the celery and onion for 10mins, stirring occasionally.
  3. Add the Gran Luchito Chipotle Paste a good pinch of salt and pepper, and stir.
  4. Add the chicken, chorizo and garlic (if using leftover chicken, hold it back for the time being). Fry for about 15 mins.
  5. Add the risotto rice and continue to cook for another 10 minutes.
  6. Add the wine and keep frying for a few minutes to burn off the alcohol.
  7. Add a few ladle-fulls of the stock and keep stirring.
  8. As the rice absorbs the liquid, add more of the stock (by the ladle) and stir.
  9. Stir regularly and gradually add the remaining stock as it absorbs.
  10. If you’ve run out of stock before it’s cooked, just add hot water instead.
  11. If using leftover chicken, add it now and stir through.
  12. Test rice and remove from heat once it’s softened, but still retains a little bite. You’re looking for a consistency that’s not too wet. Adjust seasoning.
  13. Add a good handful of grated parmesan and the peas. Stir in.
  14. To serve, add a handful of chopped parsley, another sprinkle of parmesan and a drizzle of olive oil. Serve with wedges of lemon.

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