Then sauté the garlic and onion, followed by the zucchini and capsicum.Īdd everything else – Add the risoni and stir to coat in the tasty flavours. Sauté aromatics and vegetables – Once the chicken is browned, remove it from the pan. ![]() Don’t cook the chicken all the way through as it will finish cooking with the risoni. The one I’m using is a 30cm / 12″ non-stick frying pan.Ĭook the chicken, just to seal the outside and lightly brown it. So many options! □īrown chicken – Use a large ovenproof skillet / frying pan, or large pot. If you want to get ahead, you can marinade the chicken overnight – or even freeze the chicken in the marinade. If you’re pressed for time, you can skip the marinade, there’s plenty of flavour in the overall dish and the chicken will absorb flavour as it braises with the risoni. Just 20 minutes adds decent flavour into the chicken flesh. Marinade chicken in the lemon, olive oil, garlic and oregano. Anyone who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this method works well! I like this technique because it’s safer/easier – no need to stir – and the surface gets caramelised which means extra flavour. This recipe starts on the stove and is finished in the oven. ![]() I say it’s “semi-optional” because while you can skip the fresh oregano, the feta is highly, highly recommended! Love the juicy pops of tomato that burst in your mouth!Ī brief marinade of the chicken with classic Greek flavours makes the chicken that much tastier! Here’s what you need: 3. Onion and garlic – Flavour base aromatics.Ĭherry tomatoes or grape tomatoes – I like to scatter across the surface before popping the dish in the oven. Feel free to substitute with other sauté-able vegetables (carrot, beans, peas, fennel, corn, celery, frozen veg mix).Īlso, if someone could arrange for the global standardisation of food words, that would be super helpful. Vegetables – I use zucchini / courgette and capsicum / bell pepper. Not the end of the world if you don’t have it. Tomato paste – This adds a little boost of tomato flavour to the sauce, as well as thickening the sauce slightly so you end up with that really lovely oozy texture in the finished dish. Better than water because the risoni absorbs the flavour as it cooks! Risoni / orzo – See notes above the photo.Ĭhicken stock / broth and canned tomato – These are the liquids used to cook the risoni. It costs around the same as spaghetti etc. Also known as “orzo”, find it in the pasta aisle. Risoni is actually a pasta that is shaped like long grains of rice. Here’s what you need to make this Greek risoni recipe. This recipe starts on the stove to brown the chicken and sauté aromatics, then the risoni is cooked in the oven (which means no stirring, yay!). Like today’s new-old recipe: Greek chicken risoni! Complete dinner made in one pot, nice and quick to make, loaded with tasty Greek flavours. But I do think it’s nice to spruce up these old recipes for your viewing pleasure – and hopefully convince you to try them. ![]() I have no embarrassment about my photos and videos from the early days because it reminds me how far I’ve come. Every now and then, I like to revisit these older recipes and bring them to the forefront with sparkling new photos (that are in focus, wow!) and recipe videos where the chicken doesn’t have a weird green-ish/yellow tinge. Patience has never been my greatest virtue, so I shared many personal favourite recipes back in the early days when I first started this website in 2014. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours! One-pot Greek chicken risoni Plenty of vegetables, with risoni/orzo and chicken. This is a great quick recipe that’s got everything you need for a complete dinner, all cooked in one pot.
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