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Oven Baked Chicken, Chorizo and Leek Risotto

Picture of Oven Baked Risotto

3-4 Mini chicken fillets
100 - 125g chorizo
1 small onion
1 leek
½ red pepper
25g margarine
150g risotto rice
half a glass of wine (optional)
350ml hot chicken or vegetable stock

Serves 2

1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6.

2. Dice the chicken and chorizo. Chop the onion, leek and red pepper.

3. Fry the chorizo cubes lightly in an oven proof pan until fat starts running a little and then add the chicken and keep frying for a couple more minutes.

4. Add the margarine or butter and stir in the onion and red pepper. Cook for a few minutes until starting to soften and then add the leek and cook for a few more minutes.

5. Stir in the rice and mix until well coated. If using the wine, tip it in now and turn up the heat until is is absorbed.

6. Add the hot stock and bring to a simmer stirring gently. Cover with a lid and place in the oven for 18 mins until just cooked. It helps to place the dish on a baking tray. This makes it much easier to lift in and out of the oven and catches any overflow.

7. Serve immediately with parmesan to sprinkle on the top.

And ... if you don't have a lid for your oven proof pan, you could use tightly wrapped tin foil. You could use bacon instead of chorizo and add mushrooms or cherry tomatoes .. or any combination that you think works.

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