One Pot Chicken Risoni Pasta is all about flavour and ease. Let’s face it though it feels a bit virtuous, a bit like cheating and why not, cooking everything in one pot can feel like a holiday. What?
A holiday in the middle of the week?
One Pot Chicken Risoni is one of our latest loves. Risoni is sometimes known as Orzo too and no matter what the name, pasta it is. It’s one of my favourite pastas ( besides spaghetini <3). It takes on a lot of flavour and it doesn’t really matter if it gets a little soft because it is delicious….. (don’t say anything but I can eat this cold too).
This is one of the many dishes I have made recently that has oregano in it. I like oregano but better than that oregano likes me. It seems to be one of the only herbs that will grow all by itself in my unattended garden. The neighbours probably wonder why I am picking amongst the onion grass (and secretly wish I would weed that grass), for only I can see the little bunches of oregano and purple flowers peaking out of the weeds. It grows there free and particularly happy so why would I want to spoil that?.
Oregano is quite easy to buy and it is a really nice Pizza flavoured herb that most people like. You can use dried oregano if you have no fresh. Even powdered oregano can be a substitute but just remember that dried is much stronger than fresh.
I used Skin on thighs for this recipe. You will end up with golden skinned pieces that do not dry out if you use this bone in method. You really can’t beat it. If you happen to have breasts though then they will still be nice in this, they just need a slightly shorter baking time.
When you watch the video you might also see that I left a lot of the fat on my thigh pieces and you an trim some of that off to if you like. The chicken cooks in at the same time as the pasta, making the flavour really sing.
I finished mine off with some halved cherry tomatoes and some of those beautiful purple oregano flowers you see in the picture. Maybe I just love oregano because it has purple flowers. (You know I can’t resist anything purple, right?)
This is the perfect put it in the middle of the table sharing dish.
- You will need a deep sided pot. Set the oven to 200 C/ 400 F
- 200 gm / 1 cup (Aust) of risoni / orso - 7.05 oz
- 5- 6 pieces of on bone skin on chicken thighs trimmed of some of the fat
- 2 tablespoons oil
- 1 onion diced
- 1 small red capsicum diced
- 1 cup celery diced
- 2 cloves garlic crushed
- ¼ cup chopped fresh oregano ( or 1 tablespoon dried- 2 teaspoon powdered
- 250 ml / 1 cup/ 8.45 fl oz tomato passata
- 500 ml / 16.9 fl oz / 2 cups chicken stock
- 1 cup black olives
- ½ cup chopped parsley
- ½ lemon juice
- Heat the pot and the add the ½ 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.