Vickys Chorizo & Chicken Risotto, GF DF EF SF NF
Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys chorizo & chicken risotto, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF Almost paella but a little bit different. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF This is a lovely thick, hearty soup for a cold day. Served hot with garlic bread it's just delicious!

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Chorizo & Chicken Risotto, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook vickys chorizo & chicken risotto, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
  1. Get 100 g (4 oz) chorizo, thickly sliced
  2. Prepare 1 onion, sliced
  3. Get 450 g (1 pound) chicken breast, cut into bitesize chunks
  4. Prepare 1 red bell pepper, deseeded and sliced
  5. Take 1 yellow bell pepper, deseeded and sliced
  6. Take 2 cloves garlic, finely chopped
  7. Get 250 g (10 oz) arborio / pudding rice
  8. Take 700 ml (3 cups) hot chicken stock
  9. Get 150 g (6 oz) frozen peas
  10. Take freshly chopped parsley to garnish

We went at lunchtime and the place was packed. Friendly waitress and good, quick service. Vicky makes all types of dishes and all fresh every morning. We usually get veggie empanadas, plantains, beans and rice, bread and a few other items.

Steps to make Vickys Chorizo & Chicken Risotto, GF DF EF SF NF:
  1. Put the chorizo in a dry frying pan over a medium heat
  2. When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening
  3. Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed
  4. Once the chicken is browned, add in the garlic and fry for 1 minute
  5. Add the rice to the pan and stir through
  6. Add 100ml (scant 1/2 cup) of the chicken stock to the pan and let gently simmer for 5 minutes or until the stock has almost completely been absorbed
  7. Keep adding the stock in this way until you have none left. This process should take around 40 minutes. If the rice is still too hard after you've added all of the stock just add another a little more
  8. Add the peas to the pan and cook for a further 3 minutes
  9. Stir through before serving with some garlic bread

Being that we don't eat meat, Vicky always has great food available to us and at an excellent price. Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF. Great recipe for Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF. This is a lovely thick, hearty soup for a cold day. Served hot with garlic bread it's just delicious!

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