Mexican Chicken and Chorizo Risotto

Instructions

1. 1

   Dice the chicken thigh into bite-sized pieces and slice the chorizo into small rounds or half-moons.

2. 2

   Finely chop the onion, green bell pepper, and garlic cloves.

3. 3

   Heat the olive oil in a large skillet or heavy-bottomed pan over medium heat.

4. 4

   Add the chicken pieces and cook for 3-4 minutes until lightly browned. Remove and set aside.

5. 5

   Add the chorizo to the pan and cook for 2-3 minutes until it releases its oils and starts to brown. Remove and set aside with the chicken.

6. 6

   In the same pan, add the chopped onion, green bell pepper, and garlic. Sauté for 3-4 minutes until softened.

7. 7

   Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors and become slightly translucent.

8. 8

   Add the ground cumin and chili flakes, stirring to combine.

9. 9

   Pour in the diced tomatoes and half of the chicken broth. Stir well and let the mixture simmer, stirring occasionally.

10. 10

    Gradually add the remaining chicken broth as the rice absorbs the liquid, stirring frequently. Continue cooking for about 18-20 minutes, or until the rice is creamy and al dente.

11. 11

    Return the cooked chicken and chorizo to the pan, mixing well to combine and heat through.

12. 12

    Taste and adjust seasoning if needed. Remove from heat.

13. 13

    Stir in the chopped cilantro just before serving.

14. 14

    Serve hot, garnished with extra cilantro if desired.