Mexican Chicken and Chorizo Risotto

Istruzioni

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