Ingredients
Ingredients
- 500 g chicken thighs, diced into cubes
- 15 ml extra virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 30 g tomato paste
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 pouch Simply Wholesome Pantry Creamy One-Pot Recipe Base
- 125 ml sun-dried tomatoes
- 500 ml baby spinach
- 250 ml risoni (orzo), uncooked
- 125 ml cooking cream
- 1 tsp chicken stock powder
- 500 ml water
To serve
- 15–30 ml fresh parsley, roughly chopped
- grated parmesan
Method
Prep
Dice the chicken thighs into cubes.
Finely dice the brown onion.
Mince the garlic cloves.
Make the stock by dissolving 1 teaspoon chicken stock powder in 500 ml (2 cups) water.
Method
Heat a frying pan over high heat and sear the diced chicken until golden on the outside. (Optional step)
Add the onion, garlic, tomato paste, paprika, smoked paprika, Simply Wholesome Pantry Creamy One-Pot Recipe Base, sun-dried tomatoes, and chicken to the slow cooker.
Pour in 250 ml (1 cup) of the prepared stock and stir to combine.
Cook on HIGH for 3–4 hours.
Add the risoni (orzo) and the remaining 250 ml (1 cup) stock, and stir well.
Reduce the slow cooker to LOW and cook for a further 1–1½ hours, or until the risoni is tender.
Stir through the cooking cream and baby spinach until the spinach is wilted and the mixture is creamy.
Serve topped with fresh parsley and grated parmesan.
