BAKED CHICKEN AND CHORIZO RISOTTO
A firm family favourite as it’s such an easy dish to create and is so delicious that even the fussiest of kids love it! Perfect for scaling up and cooking more than you need, so you have leftovers for later in the week.
- 350g Cherry Tomatoes
- 1 Large Red Onion, finely chopped
- 2 Garlic Cloves, finely chopped
- 500g Arborio Rice
- 4 Audsley’s Tender Chicken Breasts
- 350g Chorizo Sausage, sliced
- 1.5l Chicken Stock
- Salt & Pepper
- Extra Virgin Olive Oil
- 2 Tsp Chopped Rosemary (or dry also works well)
Preheat oven to 200°C / 180° Fan. Place your cherry tomatoes into a large, deep baking tray, along with the red onion and garlic. Drizzle generously with olive oil, mix well and put into the oven for approx. 20 minutes, or until your tomatoes are softened. Remove from the oven and add in all the remaining ingredients. Stir well and put back in the oven for another 30 – 40 minutes, stirring occasionally to ensure the rice doesn’t dry out or stick to the tray (add a touch more chicken stock if it needed). Enjoy with a warmed fresh loaf of organic, artisan bread or make your own garlic bread with fresh garlic and butter.