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

1. Heat oil in a large skillet.
2. Season chicken and fry, browning on both sides, for about 8 minutes. (Work in batches to avoid over- crowding the pan.) Set aside.
3. Add sofrito, tomato paste and sun-dried tomatoes and fry for 3 minutes until tomato paste turns sticky.
4. 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.
5. 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.
6. 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 

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