ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA
RECIPE VIDEO ABOVE. A super tasty and quick meal all made in one pot! Chicken infused with Italian flavours and a rich tomato basil orzo / risoni pasta. Refer to the notes for how to skip the marinating time and also how to cook the chicken WITH the risoni. Feel free to add or substitute the capsicum / bell peppers in this!
Provided by Nagi | RecipeTin Eats
Time 35m
Number Of Ingredients 20
Steps:
- Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
- Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
- Turn heat up to medium high. Add oil if required.
- Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
- Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
- Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
- Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
- Stir through parmesan and basil - excess liquid will evaporate in this step.
- Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.
Nutrition Facts : ServingSize 515 g, Calories 530 kcal, Carbohydrate 55.8 g, Protein 39.5 g, Fat 15.8 g, SaturatedFat 3.8 g, Cholesterol 87 mg, Sodium 1316 mg, Fiber 4.2 g, Sugar 8 g
ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)
Steps:
- Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
- Add garlic and onion, cook for 1 minute.
- Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
- Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
- Add risoni/orzo, stock and milk, then stir well.
- Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
- Add parmesan and spinach, stir through. Add salt and pepper to taste.
- Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
- Serve, garnished with parsley and more parmesan if desired!
Nutrition Facts : ServingSize 558 g, Calories 536 kcal, Carbohydrate 64.5 g, Protein 36.9 g, Fat 15 g, SaturatedFat 5.2 g, Cholesterol 67 mg, Sodium 858 mg, Fiber 5.3 g, Sugar 14.7 g
CREAMY ONE POT CHICKEN AND ORZO RISOTTO WITH BACON
Creamy One Pot Chicken and Orzo "Risotto" with Bacon is an easy, comforting and soul-satisfying dinner that's also super versatile!
Provided by By: Carol | From A Chef's Kitchen
Categories Pizza and Pasta
Time 45m
Number Of Ingredients 11
Steps:
- Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish.
- Save 1 tablespoon of the bacon fat in the pan and discard the rest.
- Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 - 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.)
- Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 - 2 minutes or until it turns golden in color.
- Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 - 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.)
- Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired.
- Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and reserved bacon strips.
Nutrition Facts : ServingSize 1, Calories 308 kcal, Carbohydrate 4 g, Protein 16 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 11 g
ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY
Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese
Provided by Tasty
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 5-quart Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook 3-4 minutes until soft and slightly transparent.
- Add the bacon and stir constantly until it starts to crisp.
- Add the mushrooms and cook for an additional 2 minutes.
- Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
- Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
- Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
- Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
- NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
- Stir in the Parmesan cheese and remove from the heat.
- Serve and garnish with extra Parmesan cheese.
- Enjoy!
CHICKEN CACCIATORE ONE-POT WITH ORZO
Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
- Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
- Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
- Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.
Nutrition Facts : Calories 573 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
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