Oven Baked Risotto with Chicken and Chorizo

Ingredients:

pinch of saffron (or cheat like I did and use a tiny amount of imitation saffron)

2 litres low salt (that is important!) chicken stock (8 cups)

1.2kg chicken drumsticks

2 tsp paprika (I didn't use this as my chorizo had a lot of paprika in them, but it's up to you)

2 onions, diced

2 chorizo sausages 

3 cloves garlic, finely diced

3 cups arborio rice 

1 cup frozen peas, cooked

2 tomatoes, diced

2 sprigs continental parsley, roughly chopped

Method:

Preheat oven to 200 degrees c

Put a bit of water (say a couple of tablespooons) in the bottom of a microwave proof bowl and pop in the microwave on high for about 40 seconds, then put the saffron in the bottom.   Let to sit for a minute or two.  and then top up with chicken stock.  Set aside

Brown your chicken legs, if you want to add extra paprika, add 1 tablespoon to the chicken now.  Take the chicken legs out when done, set aside.
Brown your onion, add garlic and the chorizo and then the last tsp of paprika.   Add the arborio rice and about 1 cup of your stock and allow to simmer for a minute.
Add your chicken back with the rest of the stock and place a lid or cover with aluminium foil tightly

Bake for 45-55 minutes until your rice has mostly absorbed the liquid.   Have your peas, tomato and parsley on standby.
Add in your peas, stir through.  Then sprinkle over your tomato and parsley - serve!