Name: One-pan balsamic chicken with capsicum risoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 600g chicken thigh fillets, trimmed, cut into 4cm pieces; 40.00 ml balsamic vinegar; 2 garlic cloves, crushed; 1 medium red onion, halved, cut into thin wedges; 1 green capsicum, thinly sliced; 1 red capsicum, thinly sliced; 250.00 ml dried risoni; 400g can diced tomatoes; 70g fetta cheese, crumbled; 62.50 ml shredded fresh basil

One-pan balsamic chicken with capsicum risoni

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Whip up a flavorful one-pan balsamic chicken with bell pepper risoni for a stress-free weeknight dinner.

Ingredients:

600g chicken thigh fillets, trimmed, cut into 4cm pieces
40.00 ml balsamic vinegar
1 medium red onion, halved, cut into thin wedges
1 green capsicum, thinly sliced
1 red capsicum, thinly sliced
250.00 ml dried risoni
70g fetta cheese, crumbled
62.50 ml shredded fresh basil

Instructions:

In a large heavy-based deep frying pan or flameproof casserole dish, heat half of the oil over medium-high heat. Brown the chicken by stirring it for 4 to 5 minutes. Then, add vinegar, bring to a boil, and transfer to a heatproof bowl.
In the same pan, heat the rest of the oil. Add garlic, onion, and capsicum. Sauté and stir for 5 minutes until they are soft and fragrant.
Combine risoni, tomatoes, and 2 cups of cold water in a pot and bring to a boil. Add the chicken mixture back into the pan. Reduce heat to low and simmer for 15 minutes until risoni is tender and chicken is fully cooked. Top with crumbled feta and fresh basil before serving. Enjoy!

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