One-Pot Italian Chicken & Risoni Stew
with Baby Silverbeet & Parmesan
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
If you’re tossing up between having rice or pasta for dinner, may we offer you the perfect solution - risoni! Stir this risoni through herby chicken and veggies in a saucy stew and it’s a guarantee everyone at the table will have smiles on their faces.
Ingredients
1
Red Onion
1 tin
Tinned Cherry Tomatoes
1
Celery
320 g
Chicken Thigh
1 sachet
Classic Roast Seasoning
1
Baby Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy. )
Not included in your delivery
1 drizzle
olive oil
2.25 cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop celery, onion (see ingredients) and garlic.
• Cut chicken thigh into 2cm chunks.
• Drain tinned cherry tomatoes and reserve the passata.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, onion, celery and cherry tomatoes until tender, 6-7 minutes. Lightly crush tomatoes with a spoon.
• Add garlic and classic roast seasoning and cook until fragrant, 1 minute.
• Add reserved passata, chicken-style stock powder and the water. Bring to the boil.
• Add risoni and cook, stirring occasionally, until ‘al dente’, 10-12 minutes.
• In the last 3-4 minutes, stir in baby silverbeet, the brown sugar and butter, then cook until combined and silverbeet is wilted.
TIP: Add a splash of water if the stew looks dry.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
• Divide one-pot Italian chicken and risoni stew between bowls.
• Top with grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
