One Pot Chicken and Vegetable Risoni

51 mins
Serves 8
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Directions

  1. 1Dice the brown onion.
  2. 2Dice the brown onion.
  3. 3Dice the brown onion.
  4. 4Mince the garlic.
  5. 5Mince the garlic.
  6. 6Mince the garlic.
  7. 7Chop the celery, including the tops, into large chunks.
  8. 8Chop the celery, including the tops, into large chunks.
  9. 9Chop the celery, including the tops, into large chunks.
  10. 10Chop the carrots into chunks.
  11. 11Chop the carrots into chunks.
  12. 12Chop the carrots into chunks.
  13. 13Chop the zucchini into chunks.
  14. 14Chop the zucchini into chunks.
  15. 15Chop the zucchini into chunks.
  16. 16Season chicken thigh fillets with salt and pepper.
  17. 17Season chicken thigh fillets with salt and pepper.
  18. 18Season chicken thigh fillets with salt and pepper.
  19. 19Heat olive oil in a large pot over medium-high heat and sear the chicken in batches until golden, about 5-6 minutes. Then remove and set aside.
  20. 20Heat olive oil in a large pot over medium-high heat and sear the chicken in batches until golden, about 5-6 minutes. Then remove and set aside.
  21. 21Heat olive oil in a large pot over medium-high heat and sear the chicken in batches until golden, about 5-6 minutes. Then remove and set aside.
  22. 22Add diced onion to the pot and cook for 3-4 minutes until softened.
  23. 23Add diced onion to the pot and cook for 3-4 minutes until softened.
  24. 24Add diced onion to the pot and cook for 3-4 minutes until softened.
  25. 25Add minced garlic and tomato paste, stir and cook for 1 minute.
  26. 26Add minced garlic and tomato paste, stir and cook for 1 minute.
  27. 27Add minced garlic and tomato paste, stir and cook for 1 minute.
  28. 28Add thyme and two stock pots, stir to combine.
  29. 29Add thyme and two stock pots, stir to combine.
  30. 30Add thyme and two stock pots, stir to combine.
  31. 31Add carrots, celery, and water, then stir to combine.
  32. 32Add carrots, celery, and water, then stir to combine.
  33. 33Add carrots, celery, and water, then stir to combine.
  34. 34Return the seared chicken to the pot, bring to a gentle simmer, cover and cook for 25-30 minutes.
  35. 35Return the seared chicken to the pot, bring to a gentle simmer, cover and cook for 25-30 minutes.
  36. 36Return the seared chicken to the pot, bring to a gentle simmer, cover and cook for 25-30 minutes.
  37. 37Add zucchini and simmer for 5 minutes.
  38. 38Add zucchini and simmer for 5 minutes.
  39. 39Add zucchini and simmer for 5 minutes.
  40. 40Stir in dried risoni and cook for 10 minutes, stirring occasionally.
  41. 41Stir in dried risoni and cook for 10 minutes, stirring occasionally.
  42. 42Stir in dried risoni and cook for 10 minutes, stirring occasionally.
  43. 43Season with salt to taste.
  44. 44Season with salt to taste.
  45. 45Season with salt to taste.
  46. 46Add baby spinach and chopped parsley, stir and cook for 1 more minute until wilted.
  47. 47Add baby spinach and chopped parsley, stir and cook for 1 more minute until wilted.
  48. 48Add baby spinach and chopped parsley, stir and cook for 1 more minute until wilted.
  49. 49Serve hot, garnished with pepper and parsley.
  50. 50Serve hot, garnished with pepper and parsley.
  51. 51Serve hot, garnished with pepper and parsley.

Ingredients

  • 1 kg chicken thigh fillets
  • 1 kg chicken thigh fillets
  • 1 kg chicken thigh fillets
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 1 brown onion, diced
  • 1 brown onion, diced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 2 continental chicken stock pots
  • 2 continental chicken stock pots
  • 2 continental chicken stock pots
  • 2 sticks celery, chopped into large chunks
  • 2 sticks celery, chopped into large chunks
  • 2 sticks celery, chopped into large chunks
  • 2 carrots, chopped into chunks
  • 2 carrots, chopped into chunks
  • 2 carrots, chopped into chunks
  • 1 L water
  • 1 L water
  • 1 L water
  • 2 zucchini, chopped into chunks
  • 2 zucchini, chopped into chunks
  • 2 zucchini, chopped into chunks
  • 150 g dried risoni
  • 150 g dried risoni
  • 150 g dried risoni
  • 60 g baby spinach
  • 60 g baby spinach
  • 60 g baby spinach
  • 1 handful chopped parsley
  • 1 handful chopped parsley
  • 1 handful chopped parsley

Equipment

cutting boardknifelarge pottongsspatula

Tips

  • You can serve the dish without risoni as a stew.
  • The chicken thighs break up nicely into the dish, distributing the chicken throughout.
  • The recipe yields about 8 servings, so you can halve it if needed.
  • You can add other vegetables if you like.
  • You can also do this with rice instead of risoni.
  • This recipe is perfect for a long day when you want to put something on and walk away.