Chicken and Chorizo Risotto

This chicken and chorizo risotto is creamy and full of flavor, with a hint of saffron make it a great alternative to paella. While it takes a little bit of time, it’s actually really simple to make and fancy enough to impress guests.


  • 1 tablespoon olive oil

  • 4 boneless, skinless chicken breast

  • 23 chorizo sausages

  • 1 cup diced onion

  • 2 garlic cloves, minced

  • 2 cups arborio rice

  • 1/2 cup dry white wine

  • 1/2 teaspoon saffron threads

  • 1/4 teaspoon turmeric

  • 4 cups chicken broth

  • 2 cups water

  • 1 roma tomato chopped

  • 1/2 cup frozen peas, thawed

  • 1/21 teaspoon coarse salt, to taste

  • 1 tablespoon chopped fresh parsley

  • Lemon wedges, for serving


  1. Liberally season chicken thighs with salt & pepper. Heat 1 tablespoon olive oil to a large skillet and sear the chicken for 4 – 5 minutes per side, or until the chicken is cooked through and easily releases from the pan. Remove the chicken from the pan and set aside. Without adding oil to the pan, repeat with the chorizo until cooked through.
  2. Add the onion and garlic to the pan and sauté until the onion is tender and translucent, about 5 minutes. Stir as need to prevent burning or sticking.
  3. Add the rice and allow it to absorb the oil in the pan. Deglaze the pan with the wine and allow the rice to absorb it.
  4. Cook the rice by adding 1/2 cup increments of chicken stock and allowing it to simmer until the liquid has been absorbed. With the first addition, add the saffron and turmeric. Repeat until broth is gone and continue with the water until rice is cooked.
  5. With the last addition of water, add the tomatoes and peas, and return the meat to the pan. Simmer until everything is cooked through. Adjust seasoning with salt & pepper, to taste.
  6. Remove from heat and garnish with fresh parsley. Serve with lemon wedges or slices.

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