Golden Roast Chicken & Paella-Style Risoni
with Chorizo & Lemon-Parsley Dressing
Paella originated out of the beautiful city of Valencia in Spain and since then it’s been a near impossible task to identify what goes into a paella. So let’s try out our own take on this fan-favourite with a smokey roasted half chicken resting on saucy risoni. Drizzle over the zesty parsley dressing to elevate those flavours.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
half chicken
1 sachet
Aussie Spice Blend
1
capsicum
1 tin
tinned cherry tomatoes
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
½
lemon
2 clove
garlic
1 bag
parsley
½ packet
Mild Chorizo
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Season half chicken with Aussie spice blend. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Transfer chicken to a lined oven tray. Roast until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is roasting, cut capsicum into bite-sized chunks. Drain tinned cherry tomatoes. • Place capsicum and cherry tomatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!
• Meanwhile, cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain risoni. • Zest lemon to get a pinch, then slice into wedges. Finely chop garlic and parsley. • Roughly chop mild chorizo (see ingredients).
• Wipe out the frying pan, then return to medium-high with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, the butter, brown sugar, reserved pasta water and roasted veggies and cook, lightly crushing tomatoes with a spoon, 2-3 minutes. • Remove pan from heat, add risoni and baby spinach leaves, then stir to combine. Season to taste.
• In a small bowl, combine parsley, lemon zest, a generous squeeze of lemon juice, a pinch of salt and some olive oil (2 tbs for 2 people / 1/4 cup for 4 people).
• Halve golden roast chicken. • Divide paella-style risoni between bowls. Top with chicken and drizzle over lemon and parsley dressing. • Serve with any remaining lemon wedges. Enjoy!