Tag Archives: Chorizo

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Hotpot ready to go in the oven

Ingredients

3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Hotpot after half was served!

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Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato

The Pampered Chef ® Oven-made Sun-Dried Tomato & Chorizo Risotto Recipe

This is an amazing revelation.  There is another chorizo risotto recipe on here which can be made in the microwave.  Last night, for the first time, I tried it at a Pampered Chef show in the oven.   No stirring, no faffing, just Chuck in the ingredients and Bung in the oven!  It worked perfectly and was absolutely delicious.  So here it is just for you!

 

IMG_5346

Ingredients

  • 2 onion, (about 100 g prepared weight)
  • 350 g Arborio risotto rice
  • 2 tablespoon olive oil
  • 200 g dry-cured Spanish chorizo sauasge, diced
  • 2-3 cloves garlic, pressed
  • 1.5 l hot chicken stock
  • 130 g sun-dried tomatoes packed in oil (drained weight), drained
  • 80 g Parmigiano Reggiano cheese
  • 2-3 tablespoon finely chopped fresh parsley

Method 

  1. Finely chop onion using Food Chopper.
  2. Dice sun-dried tomatoes on Cutting Board using Utility Knife.
  3. Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
  4. Put in oven at 200C with the lid on.
  5. Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
  6. Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
  7. Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.

Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

8th April 2014: Update….  I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done.  Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!

© 2014 The Pampered Chef used under license.

Susie Evans Independent Director for the Pampered Chef
07854 241575
http://www.Facebook.com/Susie/PChef
http://www.pamperedchef.biz/susieevans

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Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato

The Pampered Chef ® Sun-Dried Tomato & Chorizo Risotto Recipe

Sundried Tomato and Chorizo Risotto

This is a recipe which I tried out recently and really, really loved it.  There does look like a bit of in and out of the microwave going on, but it was really very easy.  Then because of the beautiful nature of the baker it looked absolutely stunning to serve too!  A recipe to impress with,  while secretly knowing that it really didn’t take you much effort at all!!

Ingredients

1 onion, (about 100 g prepared weight)
175 g Arborio risotto rice
1 tablespoon olive oil
100 g dry-cured Spanish chorizo sauasge, diced
1-2 cloves garlic, pressed
800 ml hot chicken stock
65 g sun-dried tomatoes packed in oil (drained weight), drained
40 g Parmigiano Reggiano cheese
1-2 tablespoon finely chopped fresh parsley

Method

Finely chop onion using Food Chopper. Place onion, rice, olive oil, chorizo and garlic pressed using Garlic Press in Round Covered Baker; Mix well using Small Mix ‘N Scraper®. Cover with lid; microwave on HIGH 3 – 4 minutes or until onion is translucent, stirring halfway through cooking time. Remove baker from microwave oven using Oven Mitts (see Cook’s Tip); stir in 500 ml of the hot stock and mix well. Microwave, covered, on HIGH 9 – 10 minutes so stock simmers and rice absorbs almost all of stock, stirring after 5 minutes.
Meanwhile, dice sun-dried tomatoes on Cutting Board using Utility Knife. Remove baker from microwave oven; add sun-dried tomatoes and remaining hot stock and mix well. Microwave, uncovered, on HIGH 9 – 10 minutes or until rice is tender and almost all of stock has been absorbed.
Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater. Remove baker from microwave oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture. Serve.
Yield: 4

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Cook’s Tip: The baker becomes very hot during cooking, so it is essential to use Oven Mitts when removing the baker from the microwave oven.

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

© null The Pampered Chef used under license.

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Filed under Cheese, Food Chopper, Garlic, Garlic Press, Pork, Rice, Stoneware, Super Quick cooking!