This is a deliciously moorish dish that is so quick and easy to make. It took a few times for my eldest to eat it without much fuss but she does now, particularly enjoying the chorizo which she picks out and savours! This recipe works really well for a relaxed dinner with friends as well. Serve with a salad or peas for little ones.
Serves 4 adults / or 2 adults and 3 – 4 kiddie portions.
Ingredients
- 250g cherry tomatoes
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 300g risotto rice
- 4 chicken thigh fillets, halved
- 200g chorizo, thickly sliced
- 2 tsp chopped fresh rosemary (if you have it) dried rosemary is fine as well
- 1 litre / 1 ¾ pints chicken stock
- Pinch of saffron strands
- 8 large, raw prawns (I only add these if cooking for adults)
- Freshly ground black pepper
Instructions
- Preheat the oven to 220C/Gas 7.
- Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
- Roast for 20 mins until the tomatoes are softened.
- Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some seasoning, mixing well together.
- Return to the oven for 20 mins.
- Stir in the prawns if you are adding and return to the oven for a further 10mins until the rice is tender and the chicken is cooked through.
Photo Credit: Maitse
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