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Ingredients

2 tablespoons extra virgin olive oil
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 tablespoons 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
1 cup dried risoni
400g can diced tomatoes
70g fetta cheese, crumbled
1/4 cup shredded fresh basil

Method

Step 1 Heat 1/2 the oil in a large heavy-based deep frying pan or flameproof casserole dish over medium-high heat. Cook chicken, stirring, for 4 to 5 minutes or until browned. Add vinegar. Bring to the boil. Transfer to a heatproof bowl.
Step 2 Heat remaining oil in same pan. Add garlic, onion and capsicum. Cook, stirring, for 5 minutes or until softened.
Step 3 Add risoni, tomatoes and 2 cups cold water. Bring to the boil. Return chicken mixture to pan. Reduce heat to low. Simmer for 15 minutes or until risoni is tender and chicken is cooked through. Sprinkle with fetta and basil. Serve.

One pan balsamic chicken with capsicum risoni

How to make One pan balsamic chicken with capsicum risoni

Ingredients

Method