One pot chicken risoni with crispy salami (orzo)

Name: Risoni ayam satu panci dengan salami renyah (orzo)
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 tbsp olive oil; 100 g / 3 oz salami stick (, cut into 3mm / 1/8" thick rounds then chopped into small batons (Note 1)); 2 x 250g / 8 oz chicken breasts ( (large), each cut in half horizontally to form 4 thin steaks (Note 2)); 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 3/4 tsp paprika; 1/4 tsp sage powder ((optional)); 2 g arlic cloves (, finely minced); 1/2 onion (, finely chopped); 1/4 cup chardonnay or other dry white wine (, optional (Note 3)); 1/4 cup tomato paste; 1 1/4 cups risoni/orzo (, uncooked (Note 4)); 400 g / 14 oz canned chickpeas (, drained (or other beans)); 3 cups chicken stock (, low sodium (or veg stock)); 1/2 tsp cooking / kosher salt; 1/4 tsp black pepper; 3/4 cup thickened / heavy cream ((low-fat ok)); 1/3 cup parmesan (, finely grated (I use store bought sandy type)); 150 g / 5 oz baby spinach ((or 4 cups kale pieces)); 1/3 cup sun dried tomato (, chopped (optional) (Note 5)); 2 tbsp roughly chopped basil ((optional) (Note 5))

Recipe video above. Risoni - also known as orzo - in a creamy tomato parmesan sauce with juicy slices of seasoned chicken and lots of awesome crispy bits of golden salami! The better bacon - bolder flavour, and it doesn't spit when you're cooking it. :) The addition of chickpeas adds a soft

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 5.0 (106) 👁️ 2 views

👨‍🍳 Start Cooking

Risoni ayam satu panci dengan salami renyah (orzo)

Foto: RecipeTin Eats

Ingredients

4 servings

1/2 tbsp olive oil
100 g / 3 oz salami stick (, cut into 3mm / 1/8" thick rounds then chopped into small batons (Note 1))
2 x 250g / 8 oz chicken breasts ( (large), each cut in half horizontally to form 4 thin steaks (Note 2))
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
3/4 tsp paprika
1/4 tsp sage powder ((optional))
2 g arlic cloves (, finely minced)
1/2 onion (, finely chopped)
1/4 cup chardonnay or other dry white wine (, optional (Note 3))
1/4 cup tomato paste
1 1/4 cups risoni/orzo (, uncooked (Note 4))
400 g / 14 oz canned chickpeas (, drained (or other beans))
3 cups chicken stock (, low sodium (or veg stock))
1/2 tsp cooking / kosher salt
1/4 tsp black pepper
3/4 cup thickened / heavy cream ((low-fat ok))
1/3 cup parmesan (, finely grated (I use store bought sandy type))
150 g / 5 oz baby spinach ((or 4 cups kale pieces))
1/3 cup sun dried tomato (, chopped (optional) (Note 5))
2 tbsp roughly chopped basil ((optional) (Note 5))

Steps

Spice Mix - Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
Crispy salami - Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
Cook chicken - In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature 67°C/153°F). Remove onto a plate and cover loosely with foil to keep warm.
Sauté - Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
Risoni (orzo) - Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
Simmer - Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
Cream & spinach - Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender. (Still firm? Note 6)
Finish - Cut the chicken into thick slices. (Bit cool? Note 7) Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!

Nutrition Facts (per serving)

623 kkal

Protein 42g (35%)

Carbs 49g (41%)

Fat 28g (24%)

Macronutrients

Calories62331% DV

Protein42g84% DV

Carbs49g16% DV

Fat28g43% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 27.109

Per Serving Rp 6.777/serving

🏠 Save ~Rp 54.218 compared to buying!

📋 Price Breakdown (27% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	0.5 tbsp	-	-
/ 3 oz salami stick	100 g	Rp 5.000/ikat	Rp 25.000
x 250g / 8 oz chicken breasts	2	-	-
cooking salt / kosher salt	0.5 tsp	-	-
black pepper	0.25 tsp	-	-
garlic powder	0.5 tsp	Rp 8.000/100g	Rp 200
paprika	0.75 tsp	Rp 40.000/kg	Rp 150
sage powder	0.25 tsp	Rp 8.000/100g	Rp 100
arlic cloves	2 g	-	-
onion	0.5	-	-
chardonnay or other dry white wine	0.25 cup	-	-
tomato paste	0.25 cup	Rp 12.000/kg	Rp 711
risoni/orzo	0.25 cups	-	-
/ 14 oz canned chickpeas	400 g	-	-
chicken stock	3 cups	-	-
cooking / kosher salt	0.5 tsp	-	-
black pepper	0.25 tsp	-	-
thickened / heavy cream	0.75 cup	-	-
parmesan	0.3333333333333333 cup	-	-
/ 5 oz baby spinach	150 g	-	-
sun dried tomato	0.3333333333333333 cup	Rp 12.000/kg	Rp 948
roughly chopped basil	2 tbsp	-	-