If you’re a regular visitor to my blog you’ve undoubtedly seen & hopefully tried my Gorgeous Chicken & Chorizo Risotto Recipe. Well the origins of that little tasty number lie here, I have made this dish a thousand times it is without doubt my most favourite invention ever & I adapted these particular flavours to fit around my popular risotto dish but the pasta version wins out every time. This is so simple to make I could do it with my eyes closed at this stage & it’s always welcomed with great enthusiasm in this household, I’m lucky if the chorizo makes it to the pot with little pickers! I successfully skinnied this up without losing any integrity of the original recipe, it is still generous in portion with plenty of chicken & chorizo per person at just 13 propoints or just 7 propoints on the filling & healthy plan (if using whole wheat pasta). This serves 4.
250g Chicken (approx 2 medium fillets)
2 Large Shallots
1 Clove Garlic
250ml Avonmore Cooking Cream
Large Handful of Fresh Basil Leaves
20g Grated Parmesan
Salt & Black Pepper
200g Uncooked Tagliatelle
I like to get everything chopped & organised into separate small bowls before I start so you literally just add everything to the pot in stages making for a very easy peasy dinner, so chop your shallots finely, dice the chicken into bite size pieces, peel the skin off the chorizo and slice it finely, grate the parmesan & set these all aside in separate bowls. Heat a large saucepan over a medium heat & add the chorizo slices, you don’t need any spray oil for this as dry frying the chorizo is going to release the lovely chilli oil from the chorizo that you will use to cook the rest of the ingredients with. Watch the chorizo carefully stirring occasionally so it doesn’t catch & burn this will take about 3 minutes until all the oil starts releasing from the chorizo & it starts to brown slightly. Remove the chorizo from the pan to a bowl and set aside leaving the chorizo oil in the pan. Add the chicken pieces & cook for 8 to 10 minutes until the chicken is fully cooked through, it will go a lovely orangey colour from the chorizo oil & will have mountains of flavour from that gorgeous oil. Add in the shallots for the last 3 minutes or so whilst cooking the chicken so they soften. Add the crushed garlic to the pan & sauté for 30 seconds to a minute. Return the chorizo to the pan with the chicken & shallots & pour in the cooking cream. Season well with Salt & Black Pepper & stir for 5 or 6 minutes until the cream thickens into a sauce. Add a tiny bit of the pasta cooking water from the pot to loosen the sauce if it goes too thick. Add the grated parmesan & stir for a few seconds until melted. Just before serving chop the basil leaves & stir through the cream sauce. Drain your pasta & add the pasta to the sauce stirring well to coat all the tagliatelle with the mixture & ensure even coverage of chicken & chorizo pieces. Divide between four bowls/plates, top with basil & Enjoy!
Paella is a superbly gorgeous Valencian dish that is popular all over Spain. There are so many variations with prawn & seafood versions proving very popular too but I just adore this flavoursome Spicy Chorizo & Chicken combination. This is a very easy one pan rice dish that is packed with amazing flavours and is a real filling comfort food. The magnificent golden colour derived from the saffron & the fabulous fragrant aroma while this is cooking is a real delight. This serves 4 people at 11 Smartpoints (10 Smartpoints on No Count – 11 Propoints or 8 Propoints on the Filling & Healthy plan). I really hope you enjoy this one!
2 Skinless Chicken Fillets diced into small bite size pieces (approx 300g)
120g Chorizo Sausage skin removed & sliced
200g Arborio Rice
1 Red Pepper diced
3/4 Spring Onions Sliced
100g Frozen Peas
1 Clove Garlic Crushed
750ml Boiling Water
1 Chicken Stock Cube
A Pinch of Saffron
1 Tsp Paprika
1 Tbsp Tomato Purée
A Handful of Fresh Flat Leaf Parsley
Salt & Pepper
1 Lemon Quartered Heat a large lidded pan over a medium heat & spray with spray oil. Add chicken pieces, sliced chorizo and the paprika & fry for approx 5 minutes stirring occasionally. Add the red pepper for a further 2 minutes to soften and then add the spring onions to the pan for 3 minutes. Pop in the crushed garlic for the last minute or so. Stir in the tomato puree and crumble the chicken stock cube over. Add the rice to the pan & stir for 2/3 minutes to coat it with the spices & to begin cooking the rice. Meanwhile soak the saffron in 750ml of boiling water for 5 minutes & then pour over the rice mixture, season well with salt and pepper. Put a lid on the pan & bring to the boil. Reduce the heat and simmer for approximately 20 minutes over a low heat stirring the Paella regularly until the rice has absorbed all the water & is cooked right through (add a drop more water during the cooking time if needed). Add the peas to the pan and cook for a further 5 minutes with the lid on (leave the lid off if there’s still too much liquid). Scatter over the chopped flat leaf parsley & serve with Lemon wedges for squeezing over & Enjoy
I love Risotto, there’s something very comforting about a warm creamy bowl of rice bursting with masses of flavour. It has a bad rap for being tricky to make but it’s really not all that hard just a little bit time consuming with all the stirring but so worth the effort. Chicken & Chorizo are a flavour combination made in heaven & the basil & parmesan lift this dish to another level! You would never guess this is a skinny version coming in at just 12 Smartpoints ( 11 Smartpoints on No Count or 11 Propoints or 9 Propoints on the Filling & Healthy plan) Enjoy!
- 240g Arborio Rice
- 2 Chicken Fillets diced into small chunks
- 120g Chorizo Sausage, skin removed & finely sliced
- 1/2 Large Onion diced
- About 1 & 1/2 litres Chicken Stock made with 1 Stock cube
- 40g Grated Parmesan
- 1 Garlic Clove
- Handful of Piccolini Basil (or normal Basil will do)
- Salt & Pepper
Put a medium pot of boiling water onto the heat and add your Chicken Stock cube. Keep the stock simmering on a low heat the entire time. In a large pot, gently dry fry the Chorizo over a medium heat for around 5 mins until the natural oil is released. Remove from pan & place in a bowl, set aside. Gently fry the Chicken Pieces in the Chorizo Oil for 5/8 mins until cooked through. Place in the bowl with the cooked Chorizo & set aside.
Fry your onion for 5 mins in the same pan until soft & add the rice, fry for approx 4mins until rice grains go slightly translucent with a white centre. Crush your garlic into the pot & fry for 30 secs. Add a ladel of stock & you can add the cooked Chicken & Chorizo back into the pot at this stage. Season with Salt & Pepper. Keep stirring regularly as this massages the starch from the rice & continue adding the stock a ladle at a time making sure that all the previous stock is absorbed before adding the next ladle (when you drag the wooden spoon across the bottom of the pot the Risotto should stay parted for a few secs, this is how you know the previous stock has been absorbed.)
The Rice will take approx 20mins to cook through. You don’t need to add all the stock just as much as it absorbs in the cooking time. Take off the heat. Add your grated Parmesan & Basil, stir and cover with a lid and allow to rest for 5 minutes & Enjoy!