Chicken & Chorizo with Lazy Risotto

Ingredients

CHICKEN

6-8 chicken thighs

2 tbs. olive oil

12 oz. chorizo

1 cup diced onion

2 bell peppers, sliced into thin strips

2 cloves of garlic

1 (14 oz.) can fire-roasted tomatoes

1 cup green beans, cut into 1-inch pieces

Salt and pepper

4 tbs. butter

RISOTTO

1-1/2 cups arborio rice

4 cups warm chicken stock

1 cup warm chicken stock

1/2 cup dry white wine

3 tbs. butter

1 cup parmesan cheese

Salt and pepper

Directions

RISOTTO
Preheat oven to 350 degrees F. In a cast iron skillet (with lid), combine arborio rice and 4 cups warm chicken stock. Cover with the lid and place in the oven for 45 minutes. Meanwhile, prepare chicken.
After 45 minutes, remove from the oven and add the remaining ingredients. Stir vigorously for two to three minutes, until it is creamy and thick.
CHICKEN
After you place the risotto in the oven, preheat another oven to 375 degrees F. In a cast-iron skillet, heat olive oil over medium heat. Saute chorizo, onion, bell peppers, garlic, and tomatoes. Cook until onions and peppers are tender, about 10 minutes. Add green beans near the end. Season to taste.
Place the chicken on top of the vegetable and chorizo mixture. Season and add tabs of butter on top of each piece of chicken. Bake 20-30 minutes until chicken is 165 degrees F.

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