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  • Writer's pictureNava

One pot Risoni/Orzo and paprika chicken


Hello my beautiful chefs,

I must admit, I've been feeling quite guilty lately. I feel like I've been overloading you with sugar and neglecting to nourish you with some of my healthy dinner recipes. I intended to share this one a while back, but as you know I have a knack for getting swept away by new culinary creations.

This one pot Wonder is a flavour journey. The aroma it creates in your kitchen is irresistible, enough to have your neighbours drooling and lining up at your doorstep, armed with bibs and forks, ready to crash your dinner party.

You have the flexibility to adjust the flavours according to your taste buds. If you feeling a bit timid, Go easy on the spices.  However, if you're like me and enjoy a full-flavoured experience, stick to the original quantities and indulge your taste buds.

Adding ingredients one by one allows the flavours to develop and blend beautifully. What I love about this dish? you get to spend more time eating less time cleaning. Just pair it with a fresh salad, and you're good to go!


Helpful tips:

Pots and pans

I Used a 30cm round pan that was deep enough to accommodate all the ingredients comfortably.

Herbs

If you're not fond of coriander, feel free to substitute it with fresh parsley.

Stock

For the chicken broth, I prefer using  chicken bouillon cubes dissolved in hot water, using 1 cube per 2 cups of water. This flavour is more to my liking.

Oops

In the recipe reel, I mistakenly placed the chicken back in the pan before adding the risoni. The correct order is to first add the risoni, give it a good stir, and then incorporate the chicken. Sorrrrry.


Ingredients

  • 4-5 cloves of garlic, finely chopped

  • 1 brown onion, finely chopped

  • 1 bunch of fresh coriander, finely chopped

  • 1.5 kg chicken thigh fillets

  • 70mls of oil

  • 1 1/2 tablespoons of sweet paprika

  • 1 teaspoon of smoked paprika

  • 1 teaspoon of onion salt

  • 4 cups of chicken stock

  • 1/2 cup of coconut cream

  • 1 cup of risoni /Orzo pasta

Method

1.    Begin by trimming any excess fat from the chicken thighs.

2.    In a large mixing bowl, combine the chicken thighs with sweet paprika, smoked paprika, onion salt, and oil. Allow the chicken to marinate for at least 25 minutes. This step can be skipped if you're short on time.

3.    Heat a large skillet or pan over medium to high heat. Once hot, add the marinated chicken thighs and cook for 2-3 minutes each side.

4.    Remove the chicken from the pan and set aside. In the same pan, add the chopped onions and sauté for a couple of minutes until they begin to soften. Then, add the chopped garlic and continue to stir for an additional minute or two.

5.    Stir in the finely chopped coriander, allowing its fragrance to infuse into the dish.

6.    Pour in the chicken stock followed by the coconut cream, ensuring they are well combined. Add the risoni pasta to the mixture and stir until all ingredients are evenly distributed.

7.    Return the cooked chicken to the pan, nestling it among the risoni mixture. Stir the risoni underneath the chicken every few minutes to prevent sticking and ensure even cooking.

8.    Once the risoni is getting tender, reduce the heat to low. Cover the pan with a lid and allow the dish to simmer gently, ensuring to check and stir occasionally to prevent the risoni from sticking to the bottom of the pan.

9.    Continue cooking until the chicken is fully cooked and the risoni reaches the desired consistency.

10.Serve hot.



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