Pre-Marinated Chicken, Chorizo & Cherry Tomato Risotto

Name: Pre-Marinated Chicken, Chorizo & Cherry Tomato Risotto with Sweetcorn & Parsley
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tin Sweetcorn; 1 tin Tinned Cherry Tomatoes; 320 g Herby Marinated Chicken Thigh; 1 Celery; 1 packet Calrose Rice; 1 packet Parsley; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 200 g Mild Chorizo; 1 drizzle olive oil; 1 tsp brown sugar; 2 cup boiling water; 30 g butter

with Sweetcorn & Parsley

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

1090 kcal

Protein

:

55.6g protein

Total

:

45 minutes

Difficulty

:

Easy

Kid Friendly

One Pot Wonder

Allergens:

Sulphites
Milk

If making a risotto from scratch sounds a little too daunting, we’ve taken the fuss and bother right out of this risotto. With chunks of tender herby pre-marinated chicken, sweet balsamic roasted tomatoes and popping corn, it comes together in one pan (without all the stirring) for a comforting bowl of goodness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

Sweetcorn

1 tin

Tinned Cherry Tomatoes

320 g

Herby Marinated Chicken Thigh

1

Celery

(Contains: Sulphites)

1 packet

Calrose Rice

1 packet

Parsley

1 sachet

Chicken-Style Stock Powder

2

Garlic

200 g

Mild Chorizo

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

2 cup

boiling water

30 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)4560 kJ

Calories1090 kcal

Fat49.5 g

of which saturates21.4 g

Carbohydrate97.2 g

of which sugars14 g

Dietary Fibre5.2 g

Protein55.6 g

Sodium2370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Oven-Proof Pan

•Aluminum Foil

•Lid

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Finely chop celery and garlic.
• Roughly chop mild chorizo. Drain the sweetcorn. Drain the tinned cherry tomatoes.
• Cut herby marinated chicken thigh into 2cm chunks.

TIP: Reserve the passata from the cherry tomatoes to use in another meal!

2

• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook chorizo until golden, 4-5 minutes.
• Then add chicken, corn and celery, tossing occasionally, until browned, 1-2 minutes.
• Add garlic and risotto-style rice and cook until fragrant, 1-2 minutes.
• Add cherry tomatoes, chicken-style stock powder, the brown sugar and boiling water (see ingredients). Stir to combine and bring to the boil.

3

• Cover tightly with a lid (or foil), then transfer to the oven and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
• When the risotto is done, stir through the butter and season to taste.

TIP: 'al dente' rice is cooked through but still slightly firm in the centre.
TIP: If the risotto is dry, add a splash of water and stir through.

4

• Divide chicken, chorizo and cherry tomato risotto between bowls.
• Tear over parsley (see ingredients) to serve. Enjoy!

Little cooks: Add the finishing touches and tear over the parsley.