One Pot Chicken Risoni

Name: One Pot Chicken Risoni
Ingredients: 1 lb / 500g chicken thighs (, boneless skinless (or breast), cut into 2 cm / 1" pieces); 2 garlic cloves (, finely minced); 1 tbsp dried oregano; 1 tbsp olive oil; 1/2 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp each salt and pepper; 2 tbsp olive oil; 2 garlic cloves (, minced); 1 small onion (, finely chopped); 2 zucchini (medium, or 1 large) (, cut into 1cm / 1/3" cubes (Note 1); 1 red bell pepper/capsicum (, cut into 1cm / 1/3" cubes (Note 1); 1 tbsp dried oregano; 2 1/2 cups chicken broth/stock (, low sodium); 14 oz / 400g canned crushed tomatoes; 1 tbsp tomato paste; 1 1/2 cups orzo/risoni (Note 2); 1 1/2 cups cherry tomatoes (1 Australian punnet); 1 tsp cooking salt (kosher salt); 1/2 tsp black pepper; 2 tbsp lemon juice (, drizzling at end); 1/2 cup (100g) Greek feta cheese (, crumbled (not optional); Fresh oregano leaves (optional)

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Total Time

50 minutes

Prep Time

15 minutes

Cook Time

35 minutes

Rating

(78)

Ingredients

4 servings

1 lb / 500g chicken thighs (, boneless skinless (or breast), cut into 2 cm / 1" pieces)
2 garlic cloves (, finely minced)
1 tbsp dried oregano
1 tbsp olive oil
1/2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp each salt and pepper
2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 zucchini (medium, or 1 large) (, cut into 1cm / 1/3" cubes (Note 1)
1 red bell pepper/capsicum (, cut into 1cm / 1/3" cubes (Note 1)
1 tbsp dried oregano
2 1/2 cups chicken broth/stock (, low sodium)
14 oz / 400g canned crushed tomatoes
1 tbsp tomato paste
1 1/2 cups orzo/risoni (Note 2)
1 1/2 cups cherry tomatoes (1 Australian punnet)
1 tsp cooking salt (kosher salt)
1/2 tsp black pepper
2 tbsp lemon juice (, drizzling at end)
1/2 cup (100g) Greek feta cheese (, crumbled (not optional)
Fresh oregano leaves (optional)

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Preparation

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Step 1

Marinade chicken - Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)

Step 2

Preheat oven to 180°C/350°F (160°C fan).

Step 3

Brown chicken (raw inside) - Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.

Step 4

Sauté vegetables - Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.

Step 5

Add everything else - Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.

Step 6

Scatter chicken and cherry tomatoes across the surface (don't stir in).

Step 7

Bake 15 minutes - Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still - that's good!