Serves
4
Prep Time
10 minutes
Cooking Time
35 minutes
Ingredients
- 2 chicken thigh fillets, each cut into 6 pieces
- 1 tablespoon olive oil
- ½ cup risoni
- ⅓ cup Leggo’s Tomato Paste infused with Caramelised Onion
- 400g can chopped tomatoes
- 1½ cups chicken or vegetable stock
- 200g peeled raw prawns, tails intact
- ½ cup frozen peas
- Chopped fresh parsley and lemon wedges, for serving
Method
STEP 1Season chicken to taste. Heat oil in a large non stick frypan over medium heat and cook chicken on all sides until golden. Remove and set aside.
STEP 2
Add risoni to frypan and stir for 1 minute or until lightly toasted. Add ¼ cup Leggo’s Tomato Paste and cook, stirring for 1 minute. Add tomatoes, stock and bring to the boil. Reduce heat and cover with a lid.
STEP 3
Simmer for 15 minutes, stirring occasionally. Add chicken and reserved juices, prawns, cover and cook for a further 9-10 minutes or until chicken and prawns are fully cooked. Add frozen peas during the last 2 minutes of cooking. To serve, gently stir in remaining tomato paste, garnish with parsley and lemon wedges.
Tips
Add a little boiling water to risoni if mixture is becoming dry during cooking.