This is the kind of dinner you make when you want real comfort but absolutely don’t want a sink full of dishes. Everything cooks in one pot, layers into itself naturally, and finishes rich and savory without needing constant attention.
Ingredients
- 450 g / 1 lb chicken thighs or breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 80 g / 3 oz salami, finely chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- ½ tsp dried oregano or thyme
- 1 cup risoni (orzo pasta)
- 2½ cups chicken stock
- ½ cup cherry tomatoes, halved
- A handful of spinach or baby greens
- Grated hard cheese (Parmesan-style), to finish
Instructions
- Crisp first, remove later.
Heat olive oil in a wide, deep pan. Add salami and cook until dark and crunchy. Scoop it out and set aside — this becomes the topping. - Use what’s already there.
In the same pan, add chicken, season lightly, and cook until just golden on the outside. It doesn’t need to cook through yet. - Soften the base.
Add onion and cook until translucent, scraping up the flavorful bits. Stir in garlic, paprika, and oregano. - Everything into one pot.
Pour in risoni, stock, and tomatoes. Stir once, bring to a gentle simmer, then lower the heat. - Let it cook itself.
Simmer uncovered for 10–12 minutes, stirring occasionally, until the risoni is tender and the sauce thickens. - Finish gently.
Fold in spinach and let it wilt. Taste and adjust seasoning. - Serve straight from the pan.
Top with crispy salami and grated cheese. No transfers needed.
Typical Mistakes
- Stirring constantly — risoni needs time to absorb
- Using too small a pan (it sticks and steams)
- Adding all the salami at the end instead of crisping it first
- Overcooking the chicken early
Related recipes: Light Spaghetti with Asparagus and Gentle Lemon Sauce, Crispy Baked Chicken Fingers with Warm Taco Spices, Crispy Asparagus Wrapped in Filo with Lemon and Herbs
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