If you are craving a dish that bursts with flavor, texture, and color, then the Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe is exactly what you need in your kitchen rotation. This vibrant and hearty risotto combines tender chicken, spicy chorizo, smoky pancetta, and sweet bell peppers, all simmered slowly with fragrant rice until every bite feels like a savory hug. It’s a wonderful way to enjoy a touch of Basque tradition with a rustic yet refined twist that stands out on any dinner table. Whether you are cooking for family or friends, this recipe is sure to be a delightful crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Gathering straightforward but essential ingredients is the first joyful step toward crafting this savory dish. Each element brings something special: rich protein, fresh vegetables, or spice, building layers of taste and creating the colorful, aromatic risotto you’ll love.
- 1 large Onion (Diced): Adds a sweet and savory base that gives the dish its comforting depth.
- 3 cloves Garlic (Minced): Infuses the risotto with a warm, aromatic punch.
- 1 medium Red bell pepper (Sliced): Brings vibrant color and mild sweetness to balance the spices.
- 1 medium Green bell pepper (Sliced): Adds freshness and a slightly grassy note to the mix.
- 100 grams Italian Pancetta (Cubed): Contributes a salty, meaty richness that enhances the overall flavor.
- 200 grams Chorizo sausage (Sliced): Introduces bold spice and smoky warmth that make the dish unforgettable.
- 500 grams Chicken breasts (Chopped): Provides juicy protein and a tender bite throughout the risotto.
- 2 tablespoons Extra virgin olive oil: Essential for sautéing and carrying flavors beautifully.
- 4 cups Chicken stock (Low sodium): The liquid magic that slowly cooks the rice and ties everything together.
- 1.5 cups Long grain white rice: Absorbs the liquid and flavors while creating that perfect creamy yet al dente risotto texture.
- 1 teaspoon Black pepper: Lends a gentle heat and earthy aroma, rounding out the spices.
- 1 teaspoon Espelette Pepper (Or substitute): Adds a mild, fruity heat characteristic of Basque cuisine.
- 2 large Hard-boiled eggs (Crumpled on top): Offers a unique, creamy finish and a subtle richness with every forkful.
- Salt (To taste): Balances and brightens all the flavors harmoniously.
How to Make Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe
Step 1: Prepare Your Ingredients
Start by dicing the onion and mincing the garlic to create the aromatic foundation. Slice the red and green bell peppers into thin strips to preserve their texture and sweetness. Chop the chicken breasts into bite-sized chunks so they cook evenly and remain tender throughout.
Step 2: Sauté Onions and Garlic
Heat the extra virgin olive oil over medium heat in a large frying pan. Add the diced onions and minced garlic, stirring occasionally until the onions become translucent and fragrant, about 2 to 3 minutes. This step unlocks the sweetness and depth that infuse the whole risotto.
Step 3: Cook the Chicken
Introduce the chopped chicken pieces to the pan and sauté them for about 4 to 5 minutes. Aim for a nice golden color on the outside, sealing in juices so every bite stays moist and flavorful.
Step 4: Add Chorizo and Pancetta
Slide in the chorizo slices and cubed pancetta, letting their oils render and mingle with the chicken. Sauté for another 3 to 4 minutes until sizzling and deeply aromatic. This is when the dish starts to develop that signature savory richness.
Step 5: Mix in the Bell Peppers
Stir the sliced red and green bell peppers into the pan. Let them cook gently for 2 to 3 minutes to soften slightly while retaining their bright color and fresh texture—an important contrast to the meat and rice.
Step 6: Toast the Rice and Spices
Add the long grain rice along with black pepper and Espelette pepper to the pan. Stir well and toast the rice for about 3 to 4 minutes, allowing each grain to be coated with flavorful oils and spices. This creates a robust base that soaks up the stock beautifully.
Step 7: Simmer with Chicken Stock
Pour in half of the chicken stock, making sure it covers the rice completely. Cook on medium-low heat, stirring occasionally and adding the remaining stock little by little. This patient approach softens the rice evenly while generating the creamy, luscious consistency risotto is loved for. Continue until the rice is tender but still has a slight bite, about 15 to 20 minutes.
Step 8: Finish with Hard-boiled Eggs and Seasoning
Just before serving, crumble the hard-boiled eggs into the risotto and stir them in gently. They melt slightly into the mixture, adding a unique richness and texture. Taste and adjust salt and pepper as needed to highlight every flavor layer in this Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe.
How to Serve Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe
Garnishes
To make each serving pop, sprinkle a bit of finely chopped fresh parsley or chives on top for a burst of color and fresh herbaceous notes. A drizzle of good quality extra virgin olive oil right before serving adds silkiness and shine that will make it look irresistible.
Side Dishes
This risotto is hearty enough to stand alone, but pairing it with a light, crisp green salad dressed with lemon vinaigrette creates a refreshing contrast. Alternatively, simple grilled vegetables or roasted asparagus make excellent companions that keep the meal balanced.
Creative Ways to Present
For a stunning dinner party presentation, serve the risotto in shallow bowls or rustic terracotta dishes that complement the Basque theme. Adding a few whole slices of chorizo on top with a lemon wedge on the side not only enhances appearance but invites your guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Place any leftover risotto in an airtight container and refrigerate it within two hours of cooking. It will keep well for up to 3 days, allowing you to enjoy the flavors again without compromise.
Freezing
While fresh risotto is always best, you can freeze portions for longer storage by sealing them tightly to prevent freezer burn. Thaw overnight in the fridge before reheating for the best texture and taste retention.
Reheating
Reheat risotto gently on the stove over low heat or in the microwave, adding a splash of chicken stock or water to restore creaminess. Stir frequently to avoid sticking and bring back its luscious, comforting texture.
FAQs
Can I use other types of rice in this Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe?
For best results, stick with long grain or risotto rice varieties that absorb liquid well. Substituting with other rice types may alter the creamy texture and cooking time, but short grain Arborio rice works perfectly too.
Is it possible to make this dish vegetarian?
Absolutely! Replace the chicken, chorizo, and pancetta with hearty mushrooms or smoked tofu and use vegetable stock instead. You’ll still get a wonderfully savory and colorful risotto experience.
How spicy is the dish with Espelette pepper?
Espelette pepper provides a gentle, fruity heat that adds warmth without overwhelming. If you prefer less spice, you can reduce the amount or substitute with paprika for a milder flavor.
Can I prepare parts of this recipe in advance?
Yes, you can chop the vegetables and precook the chicken and sausages ahead of time, storing them in the fridge. Assemble and cook the risotto just before serving to enjoy the freshest flavors.
What wine pairs well with this Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe?
A crisp white wine like Albariño or a light red such as Rioja complements the smoky and spicy notes beautifully, balancing richness with bright acidity.
Final Thoughts
I genuinely hope you give the Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe a try soon because it’s a joyful explosion of flavors and textures in every spoonful. It’s one of those dishes that feels like a warm embrace from the Basque countryside itself, perfect for sharing at the table with those you love. Once you taste it, I’m confident it will become a treasured favorite in your culinary repertoire.
Print
Savory Basque Risotto with Chicken, Chorizo, and Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Basque, Spanish
Description
A hearty and flavorful Savory Basque Risotto featuring tender chicken, spicy chorizo, pancetta, and colorful bell peppers. This dish combines the creaminess of risotto with the bold flavors of Basque Espelette pepper and a topping of crumbled hard-boiled eggs, creating a delightful and satisfying meal perfect for any occasion.
Ingredients
Vegetables
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
Meats
- 100 grams Italian Pancetta, cubed
- 200 grams Chorizo sausage, sliced
- 500 grams Chicken breasts, chopped into chunks
Other Ingredients
- 2 tablespoons Extra virgin olive oil (for sautéing)
- 4 cups Chicken stock, low sodium
- 1.5 cups Long grain white rice
- 1 teaspoon Black pepper, to taste
- 1 teaspoon Espelette pepper (or substitute)
- 2 large Hard-boiled eggs, crumbled on top
- Salt, to taste
Instructions
- Prepare ingredients: Dice the onions and mince the garlic. Slice the red and green bell peppers into thin strips. Chop the chicken breasts into 6-8 chunks for even cooking.
- Sauté aromatics: Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the diced onions and minced garlic, cooking for 2-3 minutes until they become translucent and fragrant.
- Cook chicken: Add the chopped chicken pieces to the pan and sauté for 4-5 minutes, allowing them to brown and cook on the outside.
- Add chorizo and pancetta: Stir in the sliced chorizo and cubed pancetta. Cook for another 3-4 minutes until the meats are sizzling and slightly crisped.
- Incorporate bell peppers: Add the sliced red and green bell peppers to the pan, stirring and cooking for 2-3 minutes until they start to soften.
- Toast rice: Stir in the long grain white rice along with black pepper and Espelette pepper. Toast the rice for 3-4 minutes, stirring frequently to coat the grains and develop flavor.
- Add chicken stock and cook risotto: Pour in half of the chicken stock, making sure it covers the rice. Cook over medium heat, stirring occasionally. Gradually add the remaining stock as it absorbs, continuing to cook until the rice is tender and creamy.
- Finish with hard-boiled eggs and seasoning: Crumble the hard-boiled eggs into the risotto and gently stir to combine. Adjust seasoning with salt and additional pepper to taste. Serve warm.
Notes
- Espelette pepper can be substituted with smoked paprika or mild chili powder if unavailable.
- Use low sodium chicken stock to better control the saltiness of the dish.
- Stir the risotto often to prevent sticking and to achieve a creamy texture.
- Hard-boiled eggs add a unique textural contrast; feel free to omit for a simpler risotto.
- For a more intense flavor, marinate chicken before cooking or add fresh herbs like parsley or thyme.
