Spicy Chicken Barley Risotto

Another Nadia G Bitchin Kitchin recipe, great for using up cooked chicken.

 A set of measuring cups is a useful addition to your kitchen gadgets here!

Ingredients:

1 cup pearl barley
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 jalapeno pepper, finely chopped
3 shallots, finely chopped.  ( I used 1 onion)
1/2 tbsp smoked paprika
1/4 cup good red wine
2 cups canned San Marzano tomatoes, hand crushed ( 1 x 400g tin)
1 cup chicken stock
1 bay leaf
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tbsp raw sugar ( I used golden caster)
1/4 tsp sea salt
freshly cracked black pepper to taste
1/2 cup finely grated smoked Gouda ( I couldn't get any of this so used smoked cheddar)
1 roasted chicken breast, shredded
1/2 cup dried currants or raisins (optional)

Barley
Cook the barley in an uncovered saucepan of boiling salted water until tender, adding water as needed.  This can take 1 to 1 1/2 hours.

Spicy Tomato Sauce
In a large pan, heat the olive oil over medium heat.  Add the garlic and jalapeno and saute for 2 mins until fragrant.  Add the shallots or onion and smoked paprika and saute 5 more minutes.  Deglaze the pan with the wine, stir, then reduce for 2 minutes.
Add the crushed tomatoes, chicken stock, bay leaf, thyme, oregano, sugar, salt and pepper and stir.  Simmer for 20 minutes, partially covered.

Skiaffing it together.
Add the barley, cheese, chicken and currants to the sauce.  Turn the heat down to medium low and delicately mix for a few minutes until the cheese has melted.