One Pot Chicken Risoni with Crispy Salami – The Ultimate Comfort Bowl!

Why You'll Love This Recipe

• Complete one-pot meal - minimal cleanup, maximum flavor!
• Crispy salami bits that are better than bacon - bolder flavor, no splattering!
• Creamy, comforting, and packed with protein and veggies.
• Ready in under 30 minutes - perfect for busy weeknights.

Tools You'll Need

Ingredients

For the Chicken:

• 2 x 250g / 8 oz chicken breasts, cut in half horizontally
• 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)

For the Risoni:

• 1/2 tbsp olive oil
• 100g / 3 oz salami stick, cut into small batons
• 2 garlic cloves, finely minced
• 1/2 onion, finely chopped
• 1/4 cup dry white wine (optional)
• 1/4 cup tomato paste
• 1 1/4 cups risoni/orzo, uncooked
• 400g / 14 oz canned chickpeas, drained
• 3 cups chicken stock, low sodium
• 1/2 tsp cooking / kosher salt
• 1/4 tsp black pepper
• 3/4 cup heavy cream
• 1/3 cup parmesan, finely grated
• 150g / 5 oz baby spinach
• 1/3 cup sun dried tomato, chopped (optional)

Optional Garnish:

• 2 tbsp roughly chopped basil
• Extra parmesan for serving

Step-by-Step Instructions

1. Spice Mix: Mix salt, pepper, garlic powder, paprika, and sage in a small bowl. Sprinkle both sides of the chicken.
2. Crispy Salami: Heat oil in a large non-stick pan over medium high heat. Cook salami for 2 minutes, stirring constantly, until crispy and golden. Remove with slotted spoon, leaving fat in pan.
3. Cook Chicken: In the same pan, cook chicken for 3 minutes on each side until golden and cooked through (67°C/153°F internal). Remove onto plate, cover loosely with foil.
4. Sauté: Still on medium high, cook garlic and onion for 1 1/2 minutes until translucent. Add wine and simmer until mostly evaporated, scraping up browned bits.
5. Risoni: Add tomato paste and stir for 1 minute. Add risoni and stir to coat. Add chickpeas, chicken stock, salt, and pepper.
6. Simmer: Bring to simmer, cook for 8 minutes, stirring every minute, until risoni is almost cooked.
7. Cream & Spinach: Add cream, parmesan, spinach and sun dried tomatoes. Stir until spinach wilts, then remove from heat.
8. Finish: Cut chicken into thick slices. Spoon risoni into bowls, top with chicken, sprinkle with crispy salami, extra parmesan and basil. Serve immediately! 

Pro Tips

• Crispy salami is key! Don't skip this step - it adds incredible flavor and texture.
• Stir frequently while the risoni cooks to prevent sticking.
• Use the salami fat to cook the chicken - it adds amazing flavor!

Recipe Variations

• Different Meat: Use bacon or chorizo instead of salami.
• Chicken Options: Thighs or tenderloins work great too (500-600g).
• Vegetarian: Omit chicken, use vegetable stock, and add extra chickpeas.

FAQs

Can I make this without wine?
Absolutely! The dish is still delicious without it.

What if my risoni isn't cooked through?
Add a splash of hot water and continue cooking - risoni cooks quickly!

How long do leftovers keep?
3-4 days in fridge. The risoni is tasty even without reheating the chicken.

So there you have it - the most incredible One Pot Chicken Risoni that proves comfort food can be elegant, easy, and absolutely delicious! 

If you try this recipe, let me know in the comments how those crispy salami bits turned out.