One Pot Chicken Risoni

Name: One Pot Chicken Risoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 200 gm risoni; 6 pieces chicken; 40 ml oil; 150 gm onion; 150 gm capsicum; 150 gm celery; 2 cloves garlic; 3 tablespoons oregano; 250 ml tomato passata; 500 ml chicken stock; 100 gm black olives; 1/2 bunch parsley; 60 ml lemon juice

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6

One Pot Chicken Risoni

Iris Warren

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Save on the washing up and ramp up the flavour at the same time. This is the ultimate family share dish. It's perfect for our lazy dinner table. This recipe uses Australian cup measurements

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Ingredients

Servings

200 gm risoni / orso - 1 cup
6 pieces chicken bone in skin on chicken thighs trimmed of some of the fat
40 ml oil
150 gm onion diced
150 gm capsicum diced
150 gm celery diced, 1 cup
2 cloves garlic crushed
3 tablespoons oregano fresh 1 tsp dried - 2 teaspoon powdered
250 ml tomato passata - puree, 1 cup
500 ml chicken stock
100 gm black olives
1/2 bunch parsley flat leaf chopped
60 ml lemon juice

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Instructions

You will need a deep sided pot. Set the oven to 200 C/ 400 F
Heat the pot and the add the 1/2 the olive oil. Add the chicken skin side down one at a time
Fry the chicken in oil till golden on one side, then turn and cook till colouring on the other side. This will take about 10 minutes. Colour it well as this will add flavour ( plus it will look delicious).
Salt and pepper the chicken then remove from the pan and set aside
Pour off the excess fat and oil and wipe out the pan. No need to wash it.
Add another tablespoon olive oil and add the onion and garlic. Sweat till soft then add the capsicum, oregano, celery and risoni and stir well. Add the tomato passata, olives, stock and lemon juice and stir. Bring up to simmer and add the chicken and then put the whole thing into a 200 C oven.
Bake for 30 minutes with out a lid. Test the chicken by piecing near the bone of one piece with a knife. There should be no pinkness.
Serve with extra oregano and chopped cherry tomatoes.