This chicken ragu with risoni is a quick, midweek pasta made with sliced chicken thighs, tomato sugo, green olives and lemon. A simple, family-friendly dish ready in under 15 minutes.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
10 minutes
This chicken ragu with risoni is a quick, midweek pasta made with sliced chicken thighs, tomato sugo, green olives and lemon. A simple, family-friendly dish ready in under 15 minutes.
Ingredients
- 400g risoni/orzo
- 1 tbsp olive oil
- 600g chicken thighs, thinly sliced
- 750ml (3 cups) sugo (tomato sauce)
- zest and juice of 1 lemon
- ½ cup pitted green olives
-
salt and pepper, to taste
Directions
Bring a large pot of salted water to the boil over high heat.
- Meanwhile, heat the oil in a saucier or large saucepan over medium-high heat.
- Add the chicken, season with salt and pepper, then leave to cook for a few minutes without touching, until browned.
- Add the risoni to the boiling water and cook for 5-7 minutes, stirring occasionally, until al dente.
- Stir the chicken, scraping off the fond from the base, then add the sugo (tomato sauce). Bring to a simmer, stirring.
- Add the lemon zest and olives, cook for a further minute to heat through.
- Drain the risoni and stir through the chicken ragu. Squeeze over the lemon juice.
- Mix well to combine, then remove from the heat and divide between serving bowls.
Recipe notes
Cook support
Leaving the chicken alone for the first few minutes to cook without stirring ensures you get some good colour on it before it overcooks.
Sourcing
Risoni is also known as orzo and is a short cut pasta shape that is similar to a large grain of rice. It is popular in Greek and Italian cuisine.
