Preparation time is 10minutes
Cook time is 1hours 5minutes
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons olive oil
- 2 medium onions, peeled and chopped into wedges
- 3 large capsicums, red and green, chopped into quarters
- 3 cloves garlic, peeled and minced
- 400grams chicken breasts, skinless, chopped
- 1tablespoons smoked paprika
- 1/2 cup white wine
- 800grams chopped tomatoes
- 200grams green olives, pitted, halved
- 1kilograms risoni
- 1L vegetable stock, made with 2 stock cubes
- 1 large lemon, zest of half, half chopped into wedges
Nutrition per serving
2760kJ / 661Cal
2760 Kilojoules or 661 Calories
32% of daily energy intake*
Protein
31.1grams
Fat
14.2grams
Carbs
104grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Risoni makes a tasty change from rice in this delicious and simple baked paella.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Toss the onions, capsicums and garlic in a deep roasting tin with the oil and paprika. Bake for 15 minutes.
Step 2 of 3
Add the chicken pieces, pour over the wine and chopped tomatoes. Tip in the risoni, pour over the stock and stir, ensuring the chicken pieces are covered with sauce.
Step 3 of 3
Bake for 35 minutes, add the olives and lemon zest, stir and bake for 5 more minutes until the risoni has absorbed all the liquid and the chicken is cooked through. Serve with lemon wedges on the side.
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