Tuesday, 28 January 2014

Chicken & Chorizo Risotto

It's no exaggeration to say around a dozen people have messaged me in the past week asking me for more recipes with chicken. There's a common theme it seems... a lot of us fall into the habit of eating the same thing every night until we get bored of it, and then we move on... Someone even said to me in the last couple of days "I'd rather skip dinner than have to eat chicken again".... and this is someone who trains really hard and loves their food. 

So what's the problem? Is it the chicken? Naaaah...we'd all get bored of steak if we ate it every single day for lunch & dinner.... Ok maybe I wouldn't get bored of steak, but you see where I'm going with this right?? 

Over the next while, I'm going to make a conscious effort to post lots of chicken recipes here... like I said before, I want to use GLBTK to inspire people to get cooking & show that real food tastes incredible & doesn't have to be bland to be healthy...

This risotto tastes so good, you'll barely even realise that it's made using cauliflower rice! 

  • 1 chicken leg
  • 100g cauliflower, pulsed in food processor to a rice-like consistency
  • 1 garlic clove, minced
  • 50g chorizo, chopped
  • 1 piece of streaky bacon, diced
  • 2 stalks of celery, chopped
  • 5 mushrooms, sliced
  • 50g broccoli
  • cumin 
  • garlic powder

Start by seasoning the chicken with salt & pepper. Place in a heat proof dish in the oven at 170d. 

Prepare all the vegetables at once, as you'll add them quickly after each other. 

Add bacon, chorizo, garlic & celery to a wok, and cook quickly. 

Once the bacon is cooked, add the sliced mushrooms, broccoli & cauliflower rice. 

Add 100ml boiling water, 1 tsp cumin & 1 tsp garlic powder to the risotto. 

Allow to simmer over a medium heat for 15/20 minutes, until the liquid has been absorbed & the cauliflower rice is softened. 

At this stage, the chicken should be cooked through & the skin has browned. 

Serve the chicken on a bed of risotto. 

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