Oven Baked Chicken and Chorizo Risotto

As much as I love a traditional risotto and even as much as I love standing at the stove and casually stirring something, you can’t really beat a dish, which like this one, which seems just looks after itself and yet packs in a lot of flavour.

This oven baked risotto is a very independent one. It just needs a small amount of chopping and then can just be placed in the oven and pretty much forgotten about, with just the occasional stir, making it ideal for a evening when you fancy something a little special but the time to be  working on other things while you’re making dinner.

Serves 4

Ingredients

4 chicken thighs, skin removed
250 g or 9oz cherry tomatoes or quartered large tomatoes
1 red onion, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
300g or 10 oz risotto rice
200g or 7 oz chorizo, thickly sliced
2 tablespoons chopped fresh rosemary
1 litre hot chicken stock
salt and pepper

Method

Preheat the oven to 210°C (fan oven) / 220°C / Gas Mark 7

Next, the chicken thighs need to be cut in half. I find the easiest way to do this is with a knife and a hammer, but perhaps a big meat cleaver would make the most sensible option. I’ve found that when you cut the thighs into two pieces, you’re sometimes left with tiny shards of bone in the meat and you need to be quite careful to pick these out.

The tomatoes need to go into a large roasting tin, and be sprinkled with the red onion, garlic and olive oil and roasted in the oven for twenty minutes or until the tomatoes soften. I like to serve the risotto in the white ceramic dish I usually cook it in. I had a bad experience the first time I cooked this risotto, where the roasting dish was absolutely full to the brim with stock, so speaking from personal experience, make sure your roasting tin or dish is large enough to accommodate all the ingredients!

Once your tomatoes have softened, stir in the rice, chicken, chorizo, rosemary, hot stock and some seasoning. Return to the oven to roast for a further half an hour or until the rice is tender and the chicken is cooked thoroughly, taking the dish out every ten minutes to give everything a stir around.

Check the seasoning, serve up at the table and most of all, enjoy!

Comments
3 Responses to “Oven Baked Chicken and Chorizo Risotto”
  1. This looks delicious!

  2. Kiki says:

    Oooh I LOVE risotto and make it very often, but have never made an oven baked one, even though I’ve been meaning to. Will take this as an impulse to move it higher up on my “must cook” list!

  3. fudgingood says:

    I’ve been looking for a good oven baked risotto for a while and this one looks amazing. Thank you!

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