2 tbsp olive oil
1 tsp Garlic infused oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
2 tsp chopped chives
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.