Jamie Oliver Chicken And Chorizo Risotto Recipe [GUIDE]

Jamie Oliver’s Chicken and Chorizo Risotto is a vibrant and hearty dish that combines the richness of tender chicken with the spicy, smoky flavor of chorizo. The risotto itself is creamy, thanks to the slow-cooked rice which absorbs all the flavors of the ingredients. It’s a perfect balance of meat, rice and a bit of zing from added spices and herbs. This dish is ideal for both casual family dinners and more special occasions.

The beauty of this recipe lies in its versatility-while the chicken and chorizo are the stars, you can add extra veggies or herbs to customize it to your taste. The smoky chorizo adds a distinct depth while the chicken ensures the dish feels hearty and satisfying. The risotto itself has that perfect creamy texture, making each bite comforting and full of flavor. It’s like a warm hug on a plate.

Jamie Oliver Chicken And Chorizo Risotto Recipe

Ingredients Needed

Here’s what you’ll need for this flavorful dish:

• Chicken thighs (boneless, skinless). They’re juicy and flavorful, making them the perfect base for the risotto. The richness of the thighs contrasts well with the chorizo.
• Chorizo – The star of the show! Choose a good-quality, spicy chorizo to get that deep, smoky flavor that really infuses into the rice. You can go with Spanish chorizo or a Mexican version depending on your preference for spice.
• Arborio rice – This short-grain rice is perfect for risotto. It absorbs the liquid and releases starch which creates that beautiful, creamy texture we all love in a risotto.
• Chicken stock – For cooking the rice and infusing it with extra flavor. You can use store-bought or homemade stock but go for something flavorful and low-sodium.
• Onions – A classic risotto base. They provide sweetness that balances the richness of the chorizo and chicken.
• Garlic – For that aromatic kick. It blends perfectly with the chorizo and herbs.
• White wine – Adds acidity and depth. It helps to lift the flavors and gives the dish a bit of complexity.
• Parmesan cheese – A generous sprinkle at the end ties everything together with that creamy, nutty flavor. It’s the finishing touch that elevates the dish.
• Olive oil – For frying the ingredients and getting that golden brown crust on the chicken and chorizo.
• Fresh herbs (like thyme or parsley). For garnish and a fresh burst of flavor. They add a pop of color too.

Equipment Needed

To make Jamie’s Chicken and Chorizo Risotto, you won’t need too much fancy equipment but there are a few essentials:

• Large frying pan or skillet. This is where you’ll cook the chicken and chorizo before adding the rice and stock.
• Wooden spoon – A trusty tool for stirring the risotto. You’ll want to keep stirring to prevent the rice from sticking and ensure it cooks evenly.
• Large saucepan or pot. For simmering the stock that will eventually be added to the risotto. Keeping the stock warm while you cook helps it to absorb better into the rice.
• Sharp knife – For chopping the chicken, chorizo and vegetables. A good sharp knife will make prep much easier.
• Grater – For grating the Parmesan cheese (unless you bought pre-grated but fresh is always best!).

How To Make Jamie Oliver’s Chicken And Chorizo Risotto

1. Prep the ingredients: Start by chopping the chicken into bite-sized pieces and slice the chorizo into small chunks or slices. Finely dice the onion and garlic. Grate the Parmesan cheese and have your stock ready.
2. Cook the chorizo: Heat a little olive oil in a large pan over medium-high heat. Add the chorizo and cook it until it starts to release its oils and crisps up. This step is key because the fat from the chorizo will infuse the dish with its smoky flavor.
3. Cook the chicken: Add the chicken to the pan with the chorizo. Stir it around until it’s nicely browned and cooked through. This will take about 5-7 minutes. The chicken will pick up some of the flavors from the chorizo, making it even more delicious.
4. Sauté the onions and garlic: Once the chicken and chorizo are cooked, add the onions and garlic to the pan. Cook for a couple of minutes until the onions become soft and translucent. This is the aromatics stage where the base flavors of the dish develop.
5. Add the rice: Stir the arborio rice into the pan and toast it lightly for a minute or two. This will help it absorb the flavors and give it that signature risotto texture when cooked.
6. Deglaze with wine: Pour in the white wine and let it cook off for a minute or so. This step not only adds flavor but also helps lift any crispy bits from the bottom of the pan.
7. Add the stock: Slowly start adding the warm chicken stock, a ladleful at a time. Stir constantly, letting the rice absorb the liquid before adding more. This is the most important part of making risotto. it’s all about patience. The rice will gradually cook and become creamy as it absorbs the stock.
8. Finish with Parmesan: When the rice is cooked (it should be tender but still have a bit of bite), stir in the Parmesan cheese. The risotto should be creamy and rich at this point.
9. Serve: Garnish with fresh herbs, a bit more grated Parmesan if desired and a drizzle of olive oil for a bit of extra richness. Serve immediately while it’s warm and creamy.

What I Learnt

Making Jamie Oliver’s Chicken and Chorizo Risotto taught me a few key things about the art of risotto:

1. Patience is key: It’s easy to rush but risotto really does require you to take your time. Constant stirring helps release the starch from the rice which is what makes it creamy. It’s a slow process but totally worth it.
2. Flavor layering: The depth of flavor comes from the different ingredients-chicken, chorizo, stock and Parmesan. The wine and herbs are also essential for rounding out the dish. Everything needs to come together to create that perfect balance.
3. Don’t skip the stock: Keep it warm while you cook. If you add cold stock to the risotto, it disrupts the cooking process and can affect the texture.
4. The right rice: Arborio rice is crucial for that creamy texture. It’s the only rice that has the ability to absorb enough liquid and release enough starch to create a proper risotto.
5. Chorizo makes everything better: Honestly, I didn’t expect the chorizo to make such a big difference. It adds a whole new level of flavor and richness that’s hard to replicate with other ingredients.

Recipe Tweaks For Jamie Oliver’s Chicken And Chorizo Risotto

Jamie Oliver’s Chicken and Chorizo Risotto is already a rich, flavorful dish but sometimes you want to put your own spin on it. Here are some simple tweaks you can make, depending on your preferences or what you have in the kitchen.

1. Add More Veggies

   If you like to sneak in more vegetables, try adding bell peppers or courgettes (zucchini) to the mix. They’ll soften as they cook and blend well with the chicken and chorizo. Spinach is also a great option-throw it in towards the end to keep it vibrant.

2. Herb Changes

   Jamie calls for rosemary but feel free to swap it out for thyme or sage. Both herbs give off a more earthy flavor that works well with the chorizo’s smokiness. For a bit of a citrus zing, consider adding some lemon zest or fresh parsley when serving.

3. Spice It Up

   If you want a kick, a pinch of smoked paprika or a bit of chili flakes will boost the depth. Chorizo can be spicy already but the extra heat doesn’t hurt!

4. Swap Rice

   Traditional risotto is made with Arborio rice but you can use other grains like farro or barley if you prefer a different texture. Both are hearty and absorb flavors well, though you may need to adjust the cooking time.

5. Use Different Chorizo

   There are two types of chorizo: Spanish (cured) and Portuguese (fresh). If you want a more intense flavor, stick with the Spanish one. If you prefer a juicier, more sausage-like texture, go for the fresh kind. You can also mix and match to get the best of both worlds.

6. Make It Creamy

   For extra creaminess, you can stir in a tablespoon of mascarpone or a small amount of cream at the end. It’ll give the dish a rich, velvety finish.

Storage Tips For Leftovers

Leftovers are a gift but you want to store them properly so they don’t lose flavor or texture.

1. Cool It Down Fast

   Before storing, allow the risotto to cool at room temperature for no more than 2 hours. This reduces the risk of bacteria growth. After it cools, place it in an airtight container.

2. Fridge Storage

   Risotto will keep for 2-3 days in the fridge. Be sure to seal the container tightly to prevent moisture from getting in. If you’ve added cream or mascarpone, the leftovers might separate a bit but a quick stir when reheating will bring it back together.

3. Freezing

   Freezing risotto is possible but not ideal for texture, especially because rice can become a bit mushy once thawed. If you plan to freeze, only do so if you’re certain it’s for later use. Make sure to store it in an airtight container or freezer bag and consume within 2 months. When reheating, you might need to add a splash of broth or water to bring back the consistency.

4. Reheating Tips

   To reheat, use a low heat on the stove or microwave. If it’s too thick, add a little chicken stock or water to loosen it up. Stir it regularly to ensure even heating.

What To Eat With Jamie Oliver’s Chicken And Chorizo Risotto?

This dish is already filling but if you want to round out the meal, here are a few great sides to pair with it:

1. Garlic Bread

   A warm, buttery garlic bread goes hand-in-hand with risotto. It’s perfect for soaking up any leftover creamy sauce on your plate. You can even sprinkle some fresh herbs over the top for an extra kick.

2. Green Salad

   A fresh salad with a tangy vinaigrette will cut through the richness of the risotto. Think mixed greens, arugula or baby spinach with a citrusy dressing to balance the flavors.

3. Roasted Vegetables

   Roasted root vegetables like carrots, parsnips or sweet potatoes complement the hearty flavors of the dish. Their sweetness contrasts nicely with the savory chorizo and chicken.

4. Steamed Greens

   If you’re aiming for something lighter, steamed broccoli or green beans offer a crisp, clean bite that pairs well with the creamy risotto.

5. White Wine

   For a drink pairing, a crisp white wine like Sauvignon Blanc or Chardonnay will accentuate the flavors without overpowering the dish.

FAQs

What Kind Of Chicken Should I Use For This Risotto?

You can use boneless, skinless chicken thighs or breasts. Thighs will give a richer flavor, but breasts work fine too!

Can I Make This Recipe Without Chorizo?

If you prefer, you can substitute chorizo with another type of sausage or even smoked bacon to get that smoky kick.

How Can I Make The Risotto Creamy Without Adding Too Much Cheese?

Stir in a little butter towards the end of cooking. It’ll make the risotto creamy without needing a ton of cheese.