Lemon And Garlic Chicken With Risoni Recipes

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ONE POT CHICKEN RISONI



One Pot Chicken Risoni image

A great one pan meal for midweek, loaded with vegetables and Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients. :) Watch the video to see how simple this is to make!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     One Pot

Time 50m

Number Of Ingredients 20

1 lb / 500g chicken thighs (, boneless skinless (or breast), cut into2cm / 4/5" pieces)
2 garlic cloves (, minced)
1 tbsp dried oregano
1 lemon - zest of the whole lemon and juice of HALF the lemon
1 tbsp olive oil
Salt and pepper
2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion (, diced)
2 zucchinis (, diced)
1 red bell pepper/capsicum (, sliced)
1 tbsp dried oregano
2 1/2 cups chicken broth
14 oz / 400g canned crushed tomatoes
2 tbsp tomato paste
1 cup orzo/risoni
1 punnet cherry tomatoes
Salt and pepper
Crumbled feta cheese
Fresh oregano leaves

Steps:

  • Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
  • Preheat oven to 180C/350F.
  • Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
  • Cook chicken until lightly browned but still pink inside. Remove from skillet.
  • Turn heat down to medium high.
  • Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
  • Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
  • Mix, then add orzo / risoni. Mix, then top with chicken.
  • Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
  • Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
  • Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

CHICKEN, RISONI AND LEMON SOUP



Chicken, Risoni and Lemon Soup image

Make and share this Chicken, Risoni and Lemon Soup recipe from Food.com.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 brown onion (chopped)
1 garlic clove (sliced)
4 chicken thigh fillets (skinless boneless)
1 liter chicken stock (4 cups)
2 cups water (500ml)
1 cup risoni
1 tablespoon lemon rind (finely grated)
60 ml lemon juice (1/4 cup)
1/2 cup fresh parsley leaves
4 tablespoons parmesan cheese (grated, more if you like)

Steps:

  • Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
  • Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
  • Remove the chicken and shred and set aside.
  • Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
  • Divide between bowls and sprinkle with grated parmesan.

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