One pot chicken risoni (orzo) with crispy salami!

By RecipeTin Eats · 40 min

Ingredients

Instructions

1. Mix the spice ingredients in a small bowl and sprinkle over both sides of the chicken.
2. Heat the oil in a large non-stick pan over medium-high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon onto paper towel, leaving the fat in the pan.
3. In the same pan, cook the chicken for 3 minutes per side until dark golden and cooked through (internal temperature 67°C/153°F). Move to a plate and cover loosely with foil.
4. Still on medium-high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine, if using, and simmer rapidly for a couple of minutes until mostly evaporated, scraping up the browned bits from the base.
5. Add the tomato paste and stir for 1 minute. Add the risoni and stir to coat, then add the chickpeas, chicken stock, salt and pepper.
6. Bring to a simmer and cook for 8 minutes, stirring about every minute, until the risoni is nearly cooked. Lower the heat to medium as it thickens so it does not catch.
7. Add the cream, parmesan, spinach and sun-dried tomatoes if using. Stir until the spinach wilts, then remove from the heat. The risoni should be creamy and tender.
8. Cut the chicken into thick slices. Spoon the risoni into bowls, top with chicken, crispy salami, parmesan and basil if using.

Summarized from RecipeTin Eats's video. Watch it for the details.

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