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Oven Baked Chicken & Chorizo Risotto

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Authentic Italian and European recipe ideas from Passage Foods. Make a European cookbook filled with delicious and easy to make Italian and other European recipe ideas.

Ingreadient:

    • 2 teaspoons olive oil
    • 500g chicken thigh fillets, trimmed and cut into 3cm pieces
    • 2 chorizo sausages, sliced
    • 1 large onion, finely chopped
    • 1 1/2 cups Arborio rice
    • 3 cloves garlic, crushed
    • 375g packet Passage to Italy Cherry Tomato Napoletana Sauce
    • 3 cups chicken stock
    • 1 cup white wine
    • ground black pepper
    • 1 cup frozen peas
    • 100g marinated char-grilled capsicum, cut into strips
    • 1 cup coarsely chopped fresh parsley leaves
    • 1/2 cup finely grated Parmesan cheese, plus extra to serve

Direction:

    1. Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over a high heat. Add chicken and cook, stirring until brown. Remove chicken from casserole dish
    2. Add chorizo to casserole dish. Cook, stirring for 3 minutes. Remove from casserole dish. Add onion to casserole dish and cook, stirring occasionally for 3 minutes, then add rice and garlic and cook, stirring for 2 minutes longer
    3. Add Napoletana sauce, stock, wine ,pepper, chicken and chorizo and stir to combine. Bring to the boil. Cover and bake 15 minutes. Remove from oven and stir; cover and bake 10 minutes longer.
    4. Remove from oven and stir in peas and capsicum. Cover and bake for 5 minutes longer.
    5. Remove from oven. Stir and cover. Allow to sit for 5 minutes, then stir in chopped parsley and Parmesan. Serve garnished with extra parmesan

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