Two of my favourite meats combined for an explosion of flavour
Chop the Chicken and Chorizo into small bite sized cubes. Chop the onions and garlic into long julien slices. Squeeze the juice of half a lemon. Chop red pepper and coriander in small pieces. Make the chicken stock by using 2 -3 chicken Oxo cubes and 2 cups of boiling hot water.
Heat oil in a flat deep saucepan. Add chilli flakes and bay leaves. Let it cook for a minute or two on medium heat. Add the chopped garlic and cook until brown. Mix the chilli and garlic together and cook for another minute.
Once the garlic has cooked slightly, add the chicken pieces. I prefer small pieces as they do not take that long to cook. Cook the chicken until it has browned on low-medium heat for 5 minutes.
Add onions, chorizo and red peppers. Combine all the flavours together and let this all cook for 10 minutes or until onions/peppers have softened and chorizo has browned and released its oil. Add salt to taste and the juice of the lemon.
Add the risotto rice and combine all the ingredients. Let the rice sit in the mixture and become slightly translucent. Add the chopped tomatoes and pour in the chicken stock or until its just above the rice/chicken. Mix well and cover the lid. Cook for 30 minutes. Turn heat onto high and let it come to boil and then turn it down to low-medium. Keep mixing every few minutes making sure there is enough water. I do add more hot water if I can see its slightly becoming dry and the risotto is not cooked through.
Once all the water has absorbed and the rice is cooked- press the rice and it should be smooth and creamy.
Sprinkle fresh coriander and a squeeze of lemon on top.
Serve hot.