Chloe's Spanish Chicken Risoni
Recipe thanks to Chloe Coates from Campaspe Community Children’s Centre
Ingredients
- 2 tbsp olive oil
- 500g chicken breast (diced)
- 1 chorizo (diced)
- 1 tbsp minced garlic
- 80g sun-dried tomatoes in oil (sliced)
- 140g capsicum
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 200g risoni (orzo)
- 500ml chicken stock
- 250ml reduced fat, thickened cream
- 2 handfuls fresh baby spinach
- ½ cup grated parmesan, plus extra to serve
Instructions
- Heat the olive oil in a large pan with a lid over medium–high heat. Add the chicken and chorizo and cook for 5 min or till chicken is brown n chorizo is going crispy.
- Stir through the garlic, sun-dried tomatoes, roasted capsicum, oregano, thyme and sweet paprika.
- Add the risoni, chicken stock and thick cream. Bring to a gentle simmer so that it is just bubbling.
- Cover and cook for 12–15 minutes or until the risoni is fully cooked – removing the lid to stir the risoni frequently, to stop the sauce from sticking to the base of the pan.
- Remove the pan from the heat, add the spinach and parmesan and season to taste with salt and pepper
- Sprinkle with extra parmesan just before serving and enjoy
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Chloe's Spanish Chicken Risoni