ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA
RECIPE VIDEO ABOVE. A super tasty and quick meal all made in one pot! Chicken infused with Italian flavours and a rich tomato basil orzo / risoni pasta. Refer to the notes for how to skip the marinating time and also how to cook the chicken WITH the risoni. Feel free to add or substitute the capsicum / bell peppers in this!
Provided by Nagi | RecipeTin Eats
Time 35m
Number Of Ingredients 20
Steps:
- Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
- Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
- Turn heat up to medium high. Add oil if required.
- Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
- Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
- Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
- Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
- Stir through parmesan and basil - excess liquid will evaporate in this step.
- Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.
Nutrition Facts : ServingSize 515 g, Calories 530 kcal, Carbohydrate 55.8 g, Protein 39.5 g, Fat 15.8 g, SaturatedFat 3.8 g, Cholesterol 87 mg, Sodium 1316 mg, Fiber 4.2 g, Sugar 8 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
CHICKEN, RISONI AND LEMON SOUP
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
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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