Chicken and Sausage Risotto
It really tasty, super easy, and simple to make, it is done under one hour and perfect for busy weekdays. At first, I wanted to call this recipe Chicken and Chorizo Rice, but I didn't use Chorizo sausage in this one.
Servings: 4
Ingredients
- 2 chicken breast (around 300 g; 10.5 oz), cut into small chunks
- 100 grams dried and cured sausage like Spanish Chorizo, (3.5 oz )sliced
- 1 medium onion chopped
- 3 tablespoons olive oil
- 1 red bell pepper (I used half of red and half of green), chopped
- 2 garlic cloves minced
- 150 grams rice (3/4 cup, 5.7 oz)
- 80 ml white wine (1/3 cup, 2.7 fl oz) (optional)
- 350 ml chicken stock (1 1/2 cup, 11.8 fl oz)+ more if necessary
- 1 spring onion sliced
- salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large saucepan, add chicken chunks and cook until browned on every side around 5 minutes. Remove from the pan and set aside (keep warm).
- In the same pan pour rest of the olive oil, add chopped onions and saute for 5 minutes, add chopped bell pepper and cook for 5 minutes. Add sliced sausage and cook until browned for 3-4 minutes.
- Return chicken to the pan, add minced garlic cloves, stir well and cook for 1 more minute.
- Add rice and fry for 1-2 minutes, until the rice soaks up the juices.
- Pour white wine (if using) and chicken stock and cook until rice is done ( around 15 minutes). Season with salt and pepper.
- Cover the pan with the lid and let it rest for 5-10 minutes.
- Sprinkle with sliced spring onion and serve warm.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!