Paella-style chicken and risoni with chorizo
Risoni stands in for the rice in a weeknight take on paella - it soaks up the same smoky base of chorizo, capsicum and paprika just as well.
Notable for: vitamin C, B vitamins
Ingredients
- 600 gchicken breast, cut into pieces
- 150 gchorizo, sliced
- 320 gorzo, risoni
- 1red capsicum, sliced
- 150 gbrown onions, diced
- 20 gcrushed garlic
- 10 gsmoked paprika
- 2stock cubes, in 600 ml water
- 1lemons, cut into wedges
Method
Brown the chicken in a large, wide pan over medium-high heat for 5 to 6 minutes, until coloured on most sides, then set it aside.
Fry the chorizo in the same pan for 2 minutes to render its fat and colour the oil.
Add the onion, capsicum and garlic and soften for 4 to 5 minutes.
Stir through the paprika for 30 seconds, then add the orzo and stir it to coat in the coloured oil.
Pour in the stock, return the chicken to the pan, and bring everything to a simmer.
Simmer uncovered, stirring occasionally, for 12 to 15 minutes, until the orzo is tender and most of the liquid is absorbed.
Serve with lemon wedges on the side.
Let the chorizo oil colour the base
Frying the chorizo first and cooking the orzo in the oil it leaves behind is most of where the smoky, paprika-red colour of this dish comes from - don't rinse the pan out between steps.
Storage
Keeps three days in the fridge.
Reheat with a splash of water, as the orzo firms up once cold.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.