One Pot Chicken Risoni
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
Ingredients
- 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
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.
Notes
This is nice with a salad on the side.