I started writing this post in September but have only gotten around to finishing it after feeding this meal to a friend reminded me.
This recipe is adapted from a BBC Good Food recipe by Silvana Franco (you can find the original recipe here) which was first made for us by my brother in law years before we had children. As time has gone by I’ve found ways to make it more of a fast, store cupboard dish whilst maintaining its great flavours. My husband and two year old love this dish soo much that we make it at least once a month. For my baby i just serve up a portion without any chorizo in it and she clears her bowl too.
It freezes really well and can be adapted to whatever you happen to have in. For example i’ve made this with mushrooms and peas instead of meat. As long as you’ve got a tasty stock and keep the ratios of liquid to rice right then you can tweak it to your tastes.
Serves 4 adults or 2adults and 2children with a couple of portions for the freezer.
250g/9oz cherry tomatoes or one tin of chopped tomatoes. If using tinned you will need to reduce the amount of chicken stock.
1 onion, finely chopped can be substituted for two fat spring onions snipped with kitchen scissors if in a rush!
2 garlic cloves, finely chopped or two level teaspoon of lazy garlic
300g/10oz risotto rice
4 chicken thigh fillets, halved
- Half a teaspoon Paprika (smoked or spicy whichever you prefer)
1litre hot chicken stock
- 100g Parmesan or mature cheddar cheese
I turn the oven on to 220 and let it warm up while I throw the onion, chorizo and if using cherry tomatoes into a large oven dish and cover with foil. I pop this into the oven for 10mins while I get my chicken stock ready.
It’s best if the stock is hot when it goes in so if using home made then its best to warm it in a pan. Add the Rosemary, chilli flakes, garlic and paprika to the stock and let the flavours blend together for a few minutes.
When the onion and chorizo have cooked for 10 minutes take the dish out of the oven and add the chicken and the rice before pouring over the stock. Give it all stir and then put it back in the oven without the foil for about 30mins. I like to check it at 25 to see how it’s doing. Sometimes the rice cooks quicker and how long the chicken takes depends on how big the pieces were to start with. It’s ok to add a dribble of water if it needs a bit more moisture.
When the rice and chicken are cooked take the dish out of the oven, grate in around 150g of your preferred cheese, give it a stir and let it sit for a minute while you set the table. The cheese should then have melted making it all oozy. Serve and enjoy!