Chicken in Paprika and Cayenne with Prawn Jambalaya Risotto

Silvena Rowe's spicy chicken is accompanied by a delicious prawn and chorizo sausage risotto
By Silvena Rowe
Chicken in Paprika and Cayenne with Prawn Jambalaya Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes plus up to 12 hours overnight marinating
  • Prep Time: 15 minutes
  • Effort: medium


For the chicken

  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 4 chicken legs

For the prawn jambalaya risotto

  • 2 tbsp extra virgin olive oil
  • 100 g chorizo sausages, cut in small dice
  • 1 onion, finely sliced
  • 1 red pepper, cut in small dice
  • 2 cloves garlic, chopped
  • 200 g arborio risotto rice
  • 1 tsp paprika
  • 2 tomatoes, chopped
  • 150 ml white wine
  • 300 ml chicken stock
  • 200 g large raw prawns, shells removed
  • 100 g parmesan, freshly grated

Tips and Suggestions

Use the chunky textured raw sausage chorizo rather than the salami type.


1. Mix the olive oil, lemon juice, cayenne pepper and paprika in a small bowl and brush generously over the chicken legs, rubbing in well.

2. Marinate for at least 2 hours; preferably overnight.

3. Preheat the oven to 200C/gas 6.

4. Place the chicken legs in a small ovenproof baking dish; season to taste with salt and pepper.

5. Cook for 30 minutes until the chicken is tender.

6. To make the prawn jambalaya risotto; heat the oil in a large heavy non-stick pan over a medium heat.

7. Add the chorizo sausage, onion, pepper and garlic and cook for 2-3 minutes until everything is lightly coloured.

8. Add the rice and cook for a further 2 minutes until the rice becomes slightly translucent. Add the paprika.

9. Tip in the tomatoes, and then gradually pour in almost all the wine and stock (keep a little aside to add with the prawns later). Stir constantly, allowing the liquid to be almost completely absorbed before adding a splash more.

10. When almost all the liquid has been added and the rice has a creamy texture, stir in the prawns with any remaining liquid.

11. Cook for a few minutes, stirring constantly until the prawns are thoroughly cooked.

12. Sprinkle with the grated Parmesan and serve immediately with the chicken legs.

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