Spicy risotto with chorizo and herbed roast chicken




  • 2 chicken breasts
  • 1 Mixed herb flavoured oven roasting bag (Maggi)
  • 2 cups risotto rice
  • 1 finely chopped onion
  • 100 g chopped chorizo sausage
  • 1 teaspoon smoked paprika
  • 1 red chili finely chopped
  • 1 teaspoon dried oregano
  • 1 spoon tomato concentrate (Mayor)
  • 1 small glass white wine
  • 3 cups chicken stock
  • 2 large tomatoes, peeled and chopped
  • 3 tbsp. butter (Valio)


Prepare the chicken breast in the roasting bag as per packet instructions and cook in the oven at 200°C for 15 minutes. Meanwhile, prepare a risotto. Heat a large pan with 1 tbsp. olive oil and butter and cook the onion till soft. Stir in the rice and cook for a further minute until the rice is coated and translucent. Stir in the chorizo, spices, herbs, tomato paste and cook for 2 minutes. Splash in the white wine and evaporate, followed by the chicken stock, bit by bit until absorbed and rice is cooked till soft. Take off the heat. Pull the meat of 1 cooked chicken breast and add to the risotto along with the butter and chopped tomatoes. Serve immediately in deep bowls with chunks of the remaining roasted chicken on top.

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