Slow-Cooked Chicken & Creamy Risoni Bake
with Baby Broccoli & Parmesan Cheese
Patience is going to be key with this dish. We understand how tempting it is to dig in as soon as possible - it smells so good - but you’ll be glad for those extra minutes. Allowing the succulent chicken to marinate in the creamy stew will add a burst of flavour to every bite.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 bag
baby broccoli
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains Gluten; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1.5 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat oven to 180°C/160°C fan-forced. Thinly slice leek. Trim baby broccoli. Finely chop garlic.
In medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add chicken breast and toss to coat. In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, sear chicken until golden, 2-3 minutes each side. Transfer to a plate.
TIP: The chicken will finish cooking in step 3!
Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until slightly softened, 2-3 minutes. Add the plain flour and 1/2 the garlic and cook until fragrant, 1 minute. Stir in cream (see ingredients), chicken-style stock powder and the water. Season and bring to the boil. Return chicken to the pan, then cover with a lid or tightly with foil and bake for 25 minutes.
TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
Remove lid or foil from the saucepan, then add risoni and the butter and stir to combine. Bake, uncovered, for another 30-35 minutes, until risoni is 'al dente', most of the liquid is absorbed and chicken is cooked through. Remove pan from the oven, then add salad leaves and stir through until wilted. Set aside to rest for 5 minutes.
TIP: Resting the dish ensures risoni is extra creamy!
TIP: The chicken is cooked when it is no longer pink inside!
While the stew is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide creamy risoni bake between bowls. Top with baby broccoli and chicken. Sprinkle with grated Parmesan cheese to serve.
