Chicken Ragu with Risoni

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Chicken Ragu with Risoni

Ingredient Notes

Risoni:

Risoni is the Italian name, orzo is the Greek name for the same pasta shape. It is short and looks similar to a large grain of rice, and it absorbs sauce really well. It cooks quickly, usually in 5 to 7 minutes. If you can’t find it, any small short pasta like ditalini or small shells will work in its place.

Sugo:

My sugo is the base for this recipe and it’s worth making ahead if you can. The slow-cooked depth makes a real difference in a simple dish like this where there aren’t many other ingredients doing the heavy lifting. Store-bought passata works as a substitute if you need something quicker, though I’d season it well before adding the chicken.

Green olives:

Use pitted green olives here. The brininess and slight bitterness cut through the richness of the sugo and work really well with the lemon. I like Sicilian green olives for this if you can find them, but any pitted green olive will do. Kalamata olives also work if that’s what you have, though they give a stronger, more intense flavour.

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

Equipment

Large pot
Saucier or large saucepan
Colander
Two spoons
Chopping board and knife

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.

Notes

Chef Tips

Give the chicken time to colour

Once the chicken goes into the pan, leave it alone for the first 2 to 3 minutes without stirring. This lets the meat develop some colour and flavour on the underside before you turn it. If you move it around too early, it will steam rather than sear and you’ll miss out on that fond building up on the base of the pan, which adds depth to the sauce when the sugo goes in.

Check the risoni

Start tasting it a minute or two before the packet says it’s ready. It should be tender but still have a little bite to it. Keep in mind that it will continue to absorb liquid once you stir it through the ragu, so pulling it just before it’s fully done is ideal. If it sits too long in the sauce it will go soft, so get it in as soon as it’s ready.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days. The risoni will absorb more of the sauce as it sits, so add a splash of water when reheating to loosen it back up. Reheat gently in a pan over low heat, stirring until hot through.

FAQs

Can I use chicken breast instead of thighs?

You can, but thighs are better for this. They stay juicier when cooked quickly at high heat and have more flavour. Breast meat can dry out fast in a hot pan, so if you use it, slice it thinly and keep a close eye on the cooking time.

Can I use something other than sugo?

Yes. A good quality store-bought passata works well as a substitute. You could also use a tin of crushed tomatoes, though the flavour will be a little thinner. Season it well and let it simmer for a few minutes before adding the chicken to help build some depth.