Pollo a la cazadora: la mejor comida preparada en una sola olla, y en esta receta le agrego risoni. Pollo jugoso, tomates sabrosos y pasta con risoni se combinan en una sinfonía de sabores que hará bailar a tus papilas gustativas. Perfecto para esas noches en las que quieres una comida abundante sin una montaña de platos.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
30 minutes
Chicken Cacciatore – the ultimate one-pot meal and in this recipe I'm adding risoni. Juicy chicken, savoury tomatoes, and risoni pasta all come together in a symphony of flavours that'll make your taste buds dance. Perfect for those nights when you want a hearty meal without a mountain of dishes.
Ingredients
- 2 red capsicums (bell peppers), sliced
- 1 red onion, sliced
- 4 cloves garlic, finely diced
- 6 chicken thighs, sliced
- salt and pepper to taste
- 200ml (¾ cup) white wine
- 2 tbsp tomato purée
- 1 tsp oregano
- 1 tsp chilli flakes
- 1 tin (400g/14 oz) tomatoes
- 300g (10.5 oz) risoni (orzo)
- 200g (7 oz) pitted kalamata olives
- small bunch basil
- olive oil
Directions
Place a large saucepan over medium-high heat and add 2 tablespoons of olive oil.
- Once the olive oil is at temperature, add the red onion and sliced red capsicum with a pinch of salt. Sauté for 2-3 minutes before adding the sliced chicken thighs.
- After the chicken has been cooking for 2-3 minutes, add the garlic and stir through before adding the white wine to deglaze the pan. While the wine is reducing, add the tomato purée, oregano, and chilli flakes. Stir well before adding the tin of tomatoes along with half a tin of water. Break the tomatoes up and stir through well.
- Add the kalamata olives followed by the risoni and stir well. Once the pasta is well incorporated, turn the heat to medium-low and simmer gently for 8 minutes, stirring every 2-3 minutes.
- Garnish with some basil and a drizzle of olive oil.
