This very easy recipe is great for a mid week dinner and is really tasty.
Cooking time: 1 hour
You will need:
250g cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped or crushed
2 tbspn olive oil
300g risotto rice
4 chicken thighs, halved and bone removed
200g Chorizo, thickly sliced
2 tsp fresh rosemary, chopped
1 litre hot chicken stock
Pinch saffron strands
8 large raw prawns
Salt and Pepper
1. Preheat the oven to 220C. Put the tomatoes, red onion, garlic and olive oil into a roasting tin. Roast for 20 mins, until the tomatoes are softened.
2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to oven for 20 minutes.
3. Stir in the prawns and return to the oven for 10 minutes, until the rice has softened and the chicken cooked through.
4. Serve and enjoy!
My husband makes this for me so it must be easy. Really yummy and certainly fills you up.
I made this for my husband this week and it was really tasty. It was dead simple to make and all done in one dish so minimum washing up afterwards 🙂 The portion sizes are really big, I halved the recipe for the two of us and we still had some leftover. I’ll definitely be making it again!
Made this today and added extra garlic and some chillies to the recipe to suit my personal tastes and used Carnaroli rice instead of Arboria, as I find it takes up liquid more easily.
Easily feeds 4 with full sized portions, possibly more.
What a lovely, tasty dish. My compliments to the person that created it. I will be making it again.