Tuesday, April 6

Slow Cooker Spanish Chicken Risotto



Now after scoffing all those chocolates and eating our body weight in hot cross buns we're all ready to cook something savoury right?

Here in Sydney the nights and mornings are getting cool, I confess we have dusted off the gas heater and I'm now scouring the back of my cupboard looking for warming things to wear.  So comfort food to warm the cockles is the order of the day around these parts.

This recipe is pretty set and forget apart for the last half hour, thats when the aborio rice goes in and swells up to capture the yummy flavour of the chorizo and tomato that's been making the chicken legs lovely and succulent.

Ingredients:
2kg chicken drumsticks (or maryland if you prefer)
2 smoked chorizo sausages, sliced thinkly
2 small red onions diced finely
2 x 420g tins diced tomatoes
a pinch of dried chilli flakes
1/2 cup red wine of choice
1 cup arborio rice
25 grams fresh parmesan, shaved or grated 
2 sprigs continental parsley to serve
Method:
Place drumsticks, chorizo, onion, tomato, chilli flakes and red wine in your slow cooker.
Place on 'auto' or 'high' setting for 4 hours, stirring at 2 hour and 3 hour marks if you are nearby.
At the four hour mark, stir through the arborio rice, turn setting down to low for further hour
When cooked, turn heat off and stir through parmesan and chopped parsley
Serve with cracked pepper over the top.

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9 lovely comments:

Kathryn - MamaBoo on April 6, 2010 at 11:10 AM said... [Reply to this amazing comment]

Hahaha - I wonder if it tastes similar to the "fast cooker" receipe for jambalaya I posted on my blog this morning?!

PinkPatentMaryJanes on April 6, 2010 at 11:54 AM said... [Reply to this amazing comment]

That is EXACTLY what I feel like cooking! Thanks x

Lorraine @NotQuiteNigella on April 6, 2010 at 1:26 PM said... [Reply to this amazing comment]

You've got to love a non stirring risotto recipe! :P

Josiejo said... [Reply to this amazing comment]

Was just about to go down town to buy the drumsticks for this but now wondering if it would work ok with boneless pieces, breast? tenderloins? thigh fillet? WOuld the chicken be succelent or tough??

Liss on July 13, 2010 at 12:26 PM said... [Reply to this amazing comment]

I'd use thigh fillet Josie, that will keep nice and moist :)

Josiejo said... [Reply to this amazing comment]

Cool thanks - off to buy!!

Josiejo said... [Reply to this amazing comment]

Argh, yes, as I said before, In follow recipes exactly. So, do i slice the chorizo thickly or thinly, or does thinkly mean you can do either??
Don't worry I an rolling my eyes at myself here. I such a dunce.

Liss on July 13, 2010 at 1:44 PM said... [Reply to this amazing comment]

Say 1.5cm slices Josie - bless you, you are gorgeous! xxx

Liss on July 13, 2010 at 1:44 PM said... [Reply to this amazing comment]

Say 1.5cm slices Josie - bless you, you are gorgeous! xxx


 

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