For 4 people
500g chicken breasts, chopped into small pieces
150g Bercovici venison chorizo, sliced and chopped
250g Italian arborio risotto rice
A large glass of white wine
Olive Oil (4 tbsp)
Oregano (1 tbsp)
Chilli (1 tsp)
Paprika (1 tbsp)
4 cloves garlic
2 large white onions, sliced and diced
1 large red pepper, sliced and diced
6 sun-dried tomatoes
6 black olives
1l vegetable stock
1 tbs tomato puree
½ tsp chilli flakes
Preheat the oven to 180 °C
In a bowl, mix the olive oil, oregano, paprika and chilli to form the marinade. Add the chicken and set to one side.
Chop and dice onions, garlic and pepper. Also the black olives and sun-dried tomatoes.
Pour the marinade from the chicken into a wide frying pan or casserole dish on a medium heat and brown the pieces of chicken in small groups to prevent overcrowding. Transfer the chicken into a separate bowl
Turn the pan down to a low heat and stir in the vegetables into the chicken flavourings. Put the lid on the pan and let the vegetables soften - this should take around 10 minutes.
When the vegetables have softened, add the chorizo, olives and sun-dried tomatoes to the pan. Cook until the chorizo begins to brown.
Deglaze the pan by adding white wine and raise the heat to medium and allow the wine to evaporate.
Stir in the tomato puree and the rice. Coat the rice in the mixture and continue to cook for 2-3 minutes. Keep stirring and slowly add the stock.
Add the chicken and put the lid on and place in the oven for 15 minutes, then check to ensure enough liquid in the pan. Continue cooking for another 15 minutes (the lid can be left off to give a crust on top) and the serve with some green beans.