Recipe: Yummy Vickys Chorizo & Chicken Risotto, GF DF EF SF NF

Recipe: Yummy Vickys Chorizo & Chicken Risotto, GF DF EF SF NF Delicious, fresh and tasty.

Vickys Chorizo & Chicken Risotto, GF DF EF SF NF. 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! Great recipe for Vickys Bean & Chorizo Tortillas, GF DF EF SF NF.

Very authentic Mexican food and probably the biggest chili relleno I ever eaten.

Very fresh veggies, spicy salsa and nothing was 'microwaved'.

We went at lunchtime and the place was packed.

You can have Vickys Chorizo & Chicken Risotto, GF DF EF SF NF using 10 ingredients and 9 steps. Here is how you achieve it.

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

1. It’s 100 g (4 oz) of chorizo, thickly sliced.

2. It’s 1 of onion, sliced.

3. You need 450 g (1 pound) of chicken breast, cut into bitesize chunks.

4. You need 1 of red bell pepper, deseeded and sliced.

5. It’s 1 of yellow bell pepper, deseeded and sliced.

6. It’s 2 cloves of garlic, finely chopped.

7. It’s 250 g (10 oz) of arborio / pudding rice.

8. It’s 700 ml (3 cups) of hot chicken stock.

9. You need 150 g (6 oz) of frozen peas.

10. Prepare of freshly chopped parsley to garnish.

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.

Being that we don't eat meat, Vicky always has great food available to us and at an excellent price.

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

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 youve 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.

Gotta try more stuff on the menu.

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!