Tomato & Roasted Capsicum Chicken Risoni

A one-pot chicken risoni baked in a rich tomato and roasted capsicum sauce with carrots, onion, paprika and tender chicken thighs.

This is a warm, generous one-pot dinner with a very different feel to a creamy pasta bake. The risoni cooks directly in the tomato and roasted capsicum sauce, soaking up the chicken stock, paprika and sweet vegetables as it bakes. It is saucy, comforting and full of colour, with the chicken thighs nestled through the pan rather than served separately. I love this kind of meal because it feels practical enough for a weeknight, but still beautiful enough to bring straight to the table.

Prep: 15 min · Cook: 45 min · Serves: 6 · Cuisine: Mediterranean · Category: Dinner

Ingredients

For the Chicken

• 700g skinless chicken thighs
• 1 teaspoon sweet paprika
• Salt and black pepper, to season
• 2 tablespoons olive oil

For the Risoni

• 1 large onion, finely diced
• 2 carrots, diced
• 2 tablespoons tomato paste
• 60ml white wine
• 150g roasted capsicum strips
• 500g passata
• 3 cups chicken stock
• 1 teaspoon salt, extra
• ½ teaspoon black pepper
• Good pinch of sugar
• 1½ cups risoni (about 300g)
• Finely chopped parsley, to finish

Method

1. Preheat the oven to 180°C fan forced, or 200°C conventional.
2. Pat the chicken thighs dry. Season with salt, black pepper and sweet paprika.
3. Heat the olive oil in a large oven-safe pan over medium-high heat. Add the chicken thighs and brown on both sides. They do not need to be cooked through at this stage. Remove from the pan and set aside.
4. Add the onion to the same pan with a small pinch of salt. Cook for a few minutes, stirring often, until softened. Add the carrots and cook for another 3 to 4 minutes.
5. Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to deepen slightly. Add the white wine and scrape the base of the pan, letting it bubble down briefly.
6. Stir in the roasted capsicum strips, passata and chicken stock. Season with the extra salt, black pepper and a good pinch of sugar. Bring the sauce to a gentle simmer.
7. Stir the risoni through the sauce, making sure it is evenly distributed through the pan.
8. Nestle the browned chicken thighs back into the risoni and sauce, along with any resting juices.
9. Cover the pan with a lid or foil and transfer to the oven. Bake for 20 minutes.
10. Remove the lid or foil and gently stir the risoni around the chicken. Return to the oven uncovered for a further 10 to 15 minutes, or until the risoni is tender, the sauce has thickened and the chicken is cooked through.
11. Let the pan rest for 10 minutes before serving. Scatter with finely chopped parsley and serve warm.

Serving Suggestion

Serve this straight from the pan with a simple green salad, steamed broccolini, garlic bread, or warm crusty bread for catching the sauce. It would also sit beautifully beside Greek Style Salad with Feta, Olives & Garlic or alongside a simple vegetable side from The Grace Table.

Notes

The risoni should finish soft, glossy and spoonable, not dry. If the risoni is still firm but the sauce is thickening too quickly, add a splash of hot stock or boiling water and continue baking.

Because passata gives the dish a generous tomato base, the sauce may look quite loose when it first goes into the oven. The risoni will absorb liquid as it cooks, and it will continue to thicken as it rests.

For a slightly thicker finish next time, you can reduce the chicken stock to 2½ cups and keep extra hot stock nearby only if needed.

The pinch of sugar does not make the sauce sweet. It simply softens the acidity of the tomato and helps balance the roasted capsicum and tomato paste.

This recipe is best without cream or parmesan in the base, which keeps it clearly different from a creamy risoni bake. If you like, you can offer parmesan at the table.

The Grace Table Tip

Let the tomato paste cook for a minute before adding the wine and passata. That small step deepens the flavour of the sauce and gives the finished risoni a richer, more rounded taste.