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Baked Chicken And Chorizo Risotto (One Pot!)

A delicious and mostly hands-off one-pot baked risotto that combines tender chicken, smoky chorizo, and creamy rice. Using mostly pantry ingredients and frozen veggies, this is a hassle-free all-in-one dish. No constant stirring of the rice as it cooks, and the dish doesn't even really need a side dish. A perfect crowd pleaser for midweek or any time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 456 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 1 large onion yellow or brown, peeled and chopped
  • 1 tablespoon olive oil for pan-frying
  • 1 kilo skinless boneless chicken thighs chopped into medium sized chunks
  • 3 large cloves garlic peeled and crushed
  • 150 grams chorizo (This is roughly 1 Spanish style chorizo sausage, sliced into thin rounds)
  • 1 teaspoon paprika (regular or smoked)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons mixed dried herbs (Italian style or similar)
  • 460 grams arborio rice (2 cups) or another kind of 'risotto' rice such as Carnaroli, Vialone Nano or Baldo
  • 750 ml chicken stock or 3 cups (= chicken broth USA)
  • 125 ml wine (½ cup, white or red) or replace with more chicken stock
  • 3 tablespoons tomato paste concentrated (UK = sometimes called tomato puree)
  • 170 grams frozen peas (1 cup)
To stir in at the end
  • 30 grams spinach fresh or frozen (1 cup)
  • 45 grams grated Parmesan cheese (½ cup) plus a little extra to serve
  • 1 tablespoon butter
  • 1 lemon (juice only - about 2 tablespoons) plus extra lemon wedges to serve if you like
  • fresh parsley or basil (optional) for sprinkling over everyone's dish before serving

Instructions

    Cup of Yum
  1. Preheat the oven to 180C/355F.
  2. In a large dutch oven, or other oven-safe pot/pan, pan-fry the chopped onion in a large drizzle of olive oil on a medium high heat until starting to soften.
  3. Add the chopped chicken pieces and cook and stir until browned all over (2 or 3 minutes).
  4. Add the crushed garlic and then the chorizo, paprika, salt and pepper and dried herbs. Cook, stirring, for another minute or two.
  5. Add the rice and stir briefly until it all turns translucent.
  6. Finally, add the chicken stock and wine, concentrated tomato paste/puree and frozen peas. Give the pot a final good stir.
  7. Bake the risotto (uncovered) for 40 to 45 minutes or until the rice is 'just cooked' (al dente). If the dish looks too dry toward the end of cooking, you can add a little more stock or water. Most of the liquid will be soaked up but there should still be some left in the pot.
  8. Stir through the spinach, parmesan, butter and lemon juice.
  9. Serve immediately with extra parmesan and the fresh herbs (if using) and if you like lemon wedges on top.

Notes

  • What pan to use: A large dutch oven style pot is perfect for this recipe. Otherwise, use any large stove-to-oven pan, such as an oven-safe saucepan with heat-proof handles. If you don't have anything like this, that's OK - simply use a large heavy pot or pan and then transfer everything to a large (preferably deep) baking dish to bake.
  • Chorizo: Use Spanish chorizo, not Mexican (two different things!). Look for Spanish style dark-colored chorizo sausage rather than the paler kind which tends to be less flavorsome. Also, I usually grab a whole sausage rather than the very thin pre-packaged slices.
  • Variations: You can use pancetta or even bacon instead of chorizo if you prefer, although the flavor of the risotto will be slightly different. Also feel free to add different vegetables such as frozen broccoli, fresh chopped asparagus or red peppers. 
  • Storing and freezing: Store covered well or in an airtight container in the fridge for up to 3 days. Make sure you cool and put in the fridge quickly. You can also freeze in airtight containers for up to 2 months. Let defrost in the fridge overnight, then reheat either in the microwave for 3 to 4 minutes or gently on the stove with a bit of extra liquid.
  • Idea for leftovers: Make arancini! Scoop up tablespoons of refrigerated risotto, push a small cube of mozzarella into the middle, then roll in first flour, then egg, then panko breadcrumbs. Shallow fry in plenty of olive oil on all sides until crispy. Enjoy dipped in store-bought marinara sauce! 

Nutrition Information

Calories 456kcal (23%) Carbohydrates 77g (26%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 788mg (33%) Potassium 481mg (14%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1104IU (22%) Vitamin C 27mg (30%) Calcium 104mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 456

% Daily Value*

Calories 456kcal 23%
Carbohydrates 77g 26%
Protein 13g 26%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 788mg 33%
Potassium 481mg 10%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1104IU 22%
Vitamin C 27mg 30%
Calcium 104mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.