Ingredients
4 Chicken thighs
100g Chorizo
1 Onion
1 Red pepper
200g Risotto rice
2 tablespoons of Smoked Paprika
1 Chicken stock cube
1 tin of chopped tomatoes
Oil
Seasoning
Method
- Dice the chicken thigh and chorizo
- Dice the onion and place in a pan with the chicken and chorizo and a little oil,
cook for 5-10 minutes - Add the diced pepper, tin chopped tomatoes, smoked paprika and risotto rice,
then add the all the stock and cook on a low heat for about 20 minutes or until
the rice cooked, stirring every few minutes - Check for seasoning, the consistency should be moist
