Risoni and chicken Spanish style
Indulge in the enticing flavors of Spain with my mouthwatering "Risoni and Chicken Spanish Style" recipe. This dish combines al dente risoni pasta with tender chicken pieces, all infused with a medley of Spanish-inspired spices and ingredients. Think vibrant paprika, aromatic garlic and sun-dried tomatoes, coming together to create a symphony of taste that will transport you to the lively streets of Madrid or the sun-soaked shores of Barcelona. Whether you're a connoisseur of Spanish cuisine or simply craving a culinary adventure, this dish promises to delight your palate and satisfy your senses. Prepare to savor every mouthful of this Spanish-inspired masterpiece. Buen provecho!
Ingredients
- 150 g chorizo, cubed
- 1 Tbsp olive oil
- 4-6 chicken filets, sliced in half horizontally
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely minced
- 1-2 red peppers, finely sliced
- 100 ml dry white wine
- 50 g sundried tomatoes, cut into stripes
- 350 g risoni
- 800 ml chicken stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 40 g freshly grated parmesan cheese
- 150 g baby spinach or finely shredded kale
- 400 g canned chickpeas, drained
- 200 ml fresh cream
- salt and pepper to taste
Instructions
- Heat the olive oil in a large non-stick frying pan.
- Add the cubed chorizo and fry on medium heat for 3 min or until the chorizo is slightly crunchy.
- Take the chorizo out of the pan with a slotted spoon and set aside. You want to keep as much oil in the pan as possible.
- Season the chicken with the smoked paprika, salt and pepper.
- Fry the chicken in the same pan for 3 minutes on each side or until done.
- Take the chicken out of the pan and set aside. (keep warm)
- Add the onion to the same pan and fry for 3 to 4 minutes until it becomes translucent.
- Add the garlic and red pepper/s and cook for another minute.
- Deglaze the pan with the wine and let it bubble away for a couple of minutes to reduce by half.
- Incorporate the sundried tomatoes, risoni, chicken stock, dried thyme and smoked paprika and cook on medium heat for 5 minutes.
- Stirring every 2 minutes or so.
- Add the parmesan, spinach, chickpeas and cream and cook another 3 to 4 minutes, until the risoni are cooked and the spinach is wilted.
- Check the seasoning and adjust with salt and pepper if necessary.
- Just before you serve, sprinkle the chorizo over the risoni and serve the chicken on the side.
Notes
If you want to make the recipe vegetarian, skip the chorizo and chicken and start with the onion part. Replace the chicken stock with vegetable stock and add a second can of chickpeas or a different type of beans.