A very hearty and satisfying pasta dish. This dish has brought much love to many Greek homes and is a favourite.
The chicken is braised in the tomato for a pull apart chicken then he also is gently simmered in the tomato sauce.
20 minutes in pressure cooker
+ 25 mins in medium standard heat
4 tbspns olive oil
1 cup English spinach
500g Chicken tenderloins chopped in half
400 g Annalisa tin diced tomatoes not sauce
1/2 finely chopped onion
1 tbspn tomato paste
1 cinnamon stick
1/4 tspn cracked pepper
1/4 tspn salt
2 cups hot water
+ 3 cups hot water ( apx )
1 cup Barilla Risoni
Call the olive put the olive oil into the pressure cooker.
Brown the chicken on each side so that it’s seals.
Add the onion and diced tomatoes gently simmer for three or four minutes.
Add the tomato paste salt pepper and cinnamon stick and stir. Simmer for a further three or four minutes gently.
Add the two parts of boiling hot water and stir.
Seal your pressure cooker set on high and cook for 20 minutes.
And pressurize your pressure cooker add the extra three cups of hot water and stir in the risoni.
Ensure your heat is on low and you will constantly need to stir the risoni as it will stick to the base otherwise.
As you’re stirring intermittently, cook for another 25 minutes until the risoni is soft. Have the lid on the saucepan when you’re not stirring to minimise evaporation of your liquids.
Monitor the water content this will vary depending on your stove top heat. Gently always add hot water if you need it.
Served with plenty of Parmesan cheese on top.