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Farmhouse chicken and tomato risoni bake
Farmhouse chicken and tomato risoni bake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Transform leftover chicken into a quick and delicious bake for an effortless Tuesday meal.
Ingredients:
  • 40g parmesan
  • 36.40 gm olive oil
  • 4 pickling onions, peeled, quartered
  • 3 garlic cloves, thinly sliced
  • 2 dried bay leaves
  • 1 tsp dried rosemary
  • 125ml white wine
  • 500g tomato passata* (sieved tomatoes)
  • 220g risoni
  • 1/2 large barbecue chicken, roughly shredded, skin discarded
  • 125.00 ml roughly chopped flat-leaf parsley leaves
  • Zest of 1 lemon, to garnish
Instructions:
  • Preheat the oven to 180°C for the perfect cooking temperature.
  • In a large, deep frypan over medium-high heat, warm olive oil. Sauté onions until browned, about 5 minutes. Add garlic, bay leaves, and rosemary; cook until fragrant. Pour in wine, bring to a boil, then simmer for 1 minute. Stir in passata and bring back to a simmer. Add 1 1/2 cups (375ml) boiling water and risoni. Season to taste.
  • In a 1.5-liter (6-cup) baking dish, nestle the chicken and pour over the risoni mixture. Bake for 15 minutes.
  • Mix parmesan and parsley in a bowl. Take the risoni bake out of the oven and fluff it with a fork. Sprinkle with the parmesan mixture and bake for another 15 minutes until golden. Garnish with lemon zest before serving.

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