Risoni, or orzo, is a pasta resembling rice in shape and size. Stir regularly while cooking, as it absorbs all the liquid and flavour in the pan.
Creamy Tuscan chicken risoni
Serves 4-6
Ingredients
Glug of oil
6-8 chicken pieces on the bone
Salt and milled pepper
1 batch leek and mushroom sofrito
1 large packet (100g) tomato paste
120g sun-dried tomatoes in oil, sliced
1 can (400g) chopped and peeled tomatoes
2 cups (360g) risoni
2 cups chicken stock
1 cup milk or cream
Basil, for serving
Method
- Heat oil in a large skillet.
- Season chicken and fry, browning on both sides, for about 8 minutes. (Work in batches to avoid over- crowding the pan.) Set aside.
- Add sofrito, tomato paste and sun-dried tomatoes and fry for 3 minutes until tomato paste turns sticky.
- Add in canned tomatoes, risoni, stock and cream (or milk) and stir to distribute evenly. Return chicken to skillet, gently placing chicken on top of risoni.
- Cover and simmer for 23-25 minutes, stirring every 5 minutes to avoid catching. Top up with stock or water if mixture becomes too dry before chicken is cooked through.
- Serve with basil and a drizzle of sun-dried tomato oil.
Good idea
Swap chicken pieces for 4 chicken breast fillets. Remove once cooked, shred and stir into rice. It makes for easier eating and ensures there’s chicken with every bite.
Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Southern chicken biscuit sandwich
