If you’re a risotto fan, you’ll most likely know how long it can take to cook it. This cheat chicken and chorizo ‘risotto’ gives you all the flavour without the hassle and all the stirring usually involved.

Serves 4

You will need:

1 whole cooked chicken, skin removed and meat pulled from the bone (you can roast it yourself or buy it ready cooked from the supermarket)
2 bags of microwave rice (preferably long grain)
200g chorizo, chopped
1 red or white onion, chopped
4 carrots, peeled and sliced into button sized pieces
2 pints of ready made chicken stock (3 chicken stock cubes dissolved in two pints of boiling water is fine)
3 bay leaves
1 tbsp garlic puree
salt and pepper

Heat a large frying pan or saucepan to a medium heat. Throw in some olive oil, then add your chorizo, carrots, onions and garlic puree. Add some salt and pepper and cook until everything starts to soften. Best way to test this is by tasting the carrots; when they start to soften you’re good.

Add your chicken and rice along with the chicken stock and bay leaves. Turn up the heat slightly.

Cook until the stock reduces to nothing, leaving just enough juice before it gets too dry.

TIP: If you have more time, you can cook on a lower heat for longer adding a splash of white wine for taste. Again, cook until the stock and wine has reduced by two thirds.


This recipe originally appeared on Watch Daddy Cook