Directions
- 1Dice the brown onion.
- 2Mince the garlic.
- 3Chop the celery, including the tops, into large chunks.
- 4Chop the carrots into chunks.
- 5Chop the zucchini into chunks.
- 6Season chicken thigh fillets with salt and pepper.
- 7Heat olive oil in a large pot over medium-high heat and sear the chicken in batches until golden, about 5-6 minutes. Then remove and set aside.
- 8Add diced onion to the pot and cook for 3-4 minutes until softened.
- 9Add minced garlic and tomato paste, stir and cook for 1 minute.
- 10Add thyme and two stock pots, stir to combine.
- 11Add carrots, celery, and water, then stir to combine.
- 12Return the seared chicken to the pot, bring to a gentle simmer, cover and cook for 25-30 minutes.
- 13Add zucchini and simmer for 5 minutes.
- 14Stir in dried risoni and cook for 10 minutes, stirring occasionally.
- 15Season with salt to taste.
- 16Add baby spinach and chopped parsley, stir and cook for 1 more minute until wilted.
- 17Serve hot, garnished with pepper and parsley.
Ingredients
- 1 kg chicken thigh fillets
- salt
- pepper
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 thyme sprigs
- 2 continental chicken stock pots
- 2 sticks celery, chopped into large chunks
- 2 carrots, chopped into chunks
- 1 L water
- 2 zucchini, chopped into chunks
- 150 g dried risoni
- 60 g baby spinach
- 1 handful chopped parsley
Equipment
cutting boardknifelarge pottongsspatula
Tips
- You can serve the dish without risoni as a stew.
- The chicken thighs break up nicely into the dish, distributing the chicken throughout.
- The recipe yields about 8 servings, so you can halve it if needed.
- You can add other vegetables if you like.
- You can also do this with rice instead of risoni.
- This recipe is perfect for a long day when you want to put something on and walk away.
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