Tomato and Chicken With Feta

Total Time
35mins
Prep
10 mins
Cook
25 mins

A Mediterranean style recipe that is full of flavour and quick to prepare. An ideal after work treat. From Recipes+ May 09.

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Ingredients

Nutrition

Directions

  1. Spray chicken with oil. Heat a deep medium frying pan over a moderate heat. Cook chicken for 3 minutes each side or until well browned. Transfer to a heatproof plate.
  2. Add onion and potatoes to pan. Cook and turn for 2 - 3 minutes until golden brown. Add garlic, tomatoes and stock; bring to boil and stir in risoni.
  3. Return chicken to pan. Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender. remove from heat. Stand, covered, for 5 minutes.
  4. Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.
Most Helpful

5 5

Love this! I used two chicken breasts, instead of thighs, and seasoned them with onion powder when I browned them since I didn't have an onion on hand. I used orzo instead of risoni, using the same directions, and it turned out great. Other than that, I made the recipe as written, and it fed me and my two roommates. It probably would have served four, because we were so incredibly stuffed afterwards!

5 5

This was such a delicious meal, complete on its own. The only change I made was I used regular brown onions instead of red onions (it was all I had at home). It was quick to make and very filling. Thank so much for posting Kiwi Kathy

5 5

Loved this!! Used brown onions, and 8 v small skinless thighs. Everything else the same. Quartered the tomatoes, and next time will cut the chats, so they absorb more flavour. I really like that there are so many textures in this dish! Made for Aussie swap August 2012