Wednesday, 18 November 2015

Mexican Chicken Risotto Recipe

Mexican Chicken Risotto Recipe

Oh my gosh this recipe is amazing. It is one of those things which you make, and then sit and eat whilst saying to each other in disbelief "How good is this?!" the entire time. Even when I had the leftovers at work, I was texting Rich to say how good it was. It was born out of my love of Italian food and Rich's love of Mexican food. The perfect compromise dish, if you may. So when OXO got in contact and offered to send me some kitchen equipment (I didn't know they did kitchen equipment either) to use in a recipe post, I knew I had to share this one with you all.

Risotto Rice in a bowl


(Serves four, or two mains and three lunches)

  • 400g risotto rice
  • 2 small onions
  • 2 cloves of garlic
  • 1 glass or a small bottle of white wine
  • 1 litre of vegetable stock
  • 1 litre of chicken stock
  • 600g chicken thighs
  • 2 peppers
  • Fajhita spice mix (We use 2tsp smoked paprika, 1tsp cayenne pepper, 1/2tsp garlic powder, 1/2 tsp cumin and chilli flakes)
  • 200g cooked black beans (these can be hard to find in supermarkets, but it only takes just over an hour to cook your own from dried, no soaking needed)
  • 50g sweetcorn
  • Parmesan cheese
  • Olive oil
  • Butter


Diced Onion in Mini Chopper

1. Dice the onion. We used the OXO mini chopper which was great in theory, but a bit tough to use in reality. Great for people without good knife skills, or to keep small fingers away from sharp blades, but a bit too much washing up for my liking.

Chicken and peppers sliced in a bowl

2. Slice the chicken thighs and peppers into thin strips and put them in a big bowl.

1 tsp cayenne pepper

Fajhita spice mix on chicken and peppers

3. Add your fajhita spice mix and olive oil to the chicken and peppers and mix well. OXO sent me these spice jar measuring spoons to use, and they're the best invention ever. My usual round measuring spoons don't fit directly into the jars, so I often have to use the smaller sizes more often which gets super annoying when you need 4tbsp of something and have to use 8 of the half tbsp spoons. I love these measuring spoons!

4. Melt a generous knob of butter in your pan and fry the onions and the garlic until soft. Then add the risotto rice and fry for about a minute.

Adding wine to risotto

5. Then add your wine to the pan and let reduce. I won't judge if you help yourself to a bit of wine at this point too.

Stock in a jug

6. Boil your kettle and make up your first litre of stock. The third and final product OXO sent me was this angled measuring jug which has nifty measuring lines on the inside so it's easy to measure as you add the water.

Risotto mixture in pan

7. Once your wine has reduced down, add your stock a ladle at a time, reducing down between each ladle. You want to keep doing this until the rice no longer has a bite, whilst stirring regularly. I never said this was an easy recipe, but it's so worth it!

Frying chicken fajhita mix

8. Whilst you're keeping an eye on the risotto mix, fry the fajhita mix in a separate pan until the peppers are nice and soft and the chicken is cooked through. 

Adding parmesan to risotto

9. Once the risotto rice is cooked, remove from the heat and sprinkle grated parmesan over the surface so there's a decent covering and stir through.

Black beans in sieve

10. Add in the cooked chicken and peppers, the sweetcorn and the black beans and give it all a good stir together.

Mexican Chicken Risotto

11. Serve! I like mine with an extra load of black pepper on top and with some avocado. Because I chuffing love avocados and would have them with every meal if I could.

This recipe makes for amazing leftover lunches, and inspires lots of jealous looks in the staff room, believe me. I hope you like the recipe, and please let me know if you try it out!

Rachel x


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