Slow-Cooked Chicken & Creamy Bacon Risoni Bake
with Broccoli & Parmesan Cheese
Patience is going to be key with this dish. We understand how tempting it is to dig in as soon as possible - it smells so good - but you’ll be glad for those extra minutes. Allowing the succulent chicken to marinate in the creamy stew will add a burst of flavour to every bite.
Unfortunately, this week’s baby broccoli was in short supply, so we’ve replaced it with broccoli. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
leek
1 head
broccoli
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Drumstick Fillet
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
diced bacon
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1.5 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Thinly slice leek. Cut broccoli into small florets, then roughly chop stalk. Finely chop garlic.
• In medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add boneless chicken drumstick and toss to coat. • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, sear chicken until golden, 2-3 minutes on each side. Transfer to a plate.
TIP: The chicken will finish cooking in step 3!
• Return the saucepan to medium-high heat with a drizzle of olive oil. • Cook leek, stirring, until slightly softened, 2-3 minutes. • Add plain flour and the garlic and cook until fragrant, 1 minute. • Stir in cream (see ingredients), chicken-style stock powder and the water. Season and bring to the boil. • Return chicken to the pan, then cover with lid (or tightly with foil) and bake for 25 minutes.
TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
• Remove lid (or foil) from the pan, then add risoni and the butter to the stew and stir to combine. • Bake, uncovered, until risoni is 'al dente', most of the liquid is absorbed and chicken is cooked through. • Remove stew from the oven, then add baby spinach leaves and stir through risoni until wilted. Set aside to rest for 5 minutes.
TIP: Resting the dish ensures risoni is extra creamy! TIP: The chicken is cooked when it is no longer pink inside!
• While the stew is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add diced bacon and broccoli and cook, tossing, until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Divide creamy risoni bake between bowls. • Top with broccoli, bacon and chicken. • Sprinkle with grated Parmesan cheese to serve. Enjoy!