Chicken Risotto, Paella-style

  • Yield 6 servings


1/4 cup olive oil
1 pound Chicken Chorizo sausage (Aidells), cut into 1 inch rounds
6 -- boneless, skinless Chicken thighs, cut into 1 1/2 inch chunks
1/2 cup carrots, diced
1/2 -- sweet onion, diced
1 -- celery stalk, diced
4 large cloves garlic, minced
3 -- 14ounce cans chicken stock
2 tablespoons tomato paste
1/4 teaspoon saffron
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon sweet smoked paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas
1/4 cup roasted red peppers, packed in oil, cut into thin strips
2 tablespoons fresh parsley, chopped
2 tablespoons butter


In a large coated paella pan over medium heat, add 2 tablespoons of the olive oil and sliced chicken chorizo. Saute for about 10 minutes, or until browned. Add chicken thigh meat to pan and saute 10 minutes. Remove chorizo and thigh meat from paella pan when cooked through, set aside. In a 2-quart saucepan, heat chicken stock with tomato paste and saffron.
Add remaining olive oil to empty paella pan, cook carrots, onions, and celery for about 10 minutes. Add garlic and saute with vegetables for another minute. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add warm chicken broth mixture, about 2 ladles at a time, every 5 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente. Return sausage and thigh meat to paella pan with rice mixture. Season with smoked paprika, salt and pepper. Stir in peas, red pepper strips and parsley. Heat meat through and stir butter in just before serving. Garnish with additional parsley. Serves 6 people.



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