Golden Roast Chicken & Paella-Style Risoni
with Chorizo & Lemon-Parsley Dressing
Paella originated out of the beautiful city of Valencia in Spain and since then it’s been a near impossible task to identify what goes into a paella. So let’s try out our own take on this fan-favourite with a smokey roasted half chicken resting on saucy risoni. Drizzle over the zesty parsley dressing to elevate those flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
half chicken
1 sachet
Aussie Spice Blend
1
capsicum
1 tin
tinned cherry tomatoes
1 packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
½
lemon
2 clove
garlic
1 bag
parsley
½ packet
Mild Chorizo
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Season half chicken with Aussie spice blend. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Transfer chicken to a lined oven tray. Roast until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is roasting, cut capsicum into bite-sized chunks. Drain tinned cherry tomatoes. • Place capsicum and cherry tomatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!
• Meanwhile, cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain risoni. • Zest lemon to get a pinch, then slice into wedges. Finely chop garlic and parsley. • Roughly chop mild chorizo (see ingredients).
• Wipe out the frying pan, then return to medium-high with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, the butter, brown sugar, reserved pasta water and roasted veggies and cook, lightly crushing tomatoes with a spoon, 2-3 minutes. • Remove pan from heat, add risoni and baby spinach leaves, then stir to combine. Season to taste.
• In a small bowl, combine parsley, lemon zest, a generous squeeze of lemon juice, a pinch of salt and some olive oil (2 tbs for 2 people / 1/4 cup for 4 people).
• Halve golden roast chicken. • Divide paella-style risoni between bowls. Top with chicken and drizzle over lemon and parsley dressing. • Serve with any remaining lemon wedges. Enjoy!
