There’s something about a dish that comes together in one pan that feels instantly generous – and this chicken chorizo, fennel roasted tomato risoni is exactly that.
It’s the kind of midweek hero that pretends to be low-effort, yet arrives at the table with all the flair of a slow Sunday lunch. Smoky chorizo sets the tone from the start, releasing its rich, paprika-spiked oils that coat every ingredient that follows. Juicy chicken thighs soak up that flavour, while sweet, caramelised fennel adds a gentle aniseed note that lifts the dish from hearty to quietly sophisticated. Then come the blistered baby tomatoes, collapsing into a saucy sweetness that clings to each grain of risoni.
The risoni itself is the glue – tender, comforting, and perfect for catching all those bold, warming spices like cumin and smoked paprika. A handful of fresh spinach wilts in at the end for a pop of green, while fennel fronds bring a final whisper of brightness.
Serve it straight from the pan, scattered with extra herbs and a squeeze of lemon or lime to cut through the richness. It’s unfussy, deeply satisfying, and just a little bit impressive – the kind of dish that turns an ordinary evening into something worth lingering over.
Chicken chorizo, fennel roasted tom risoni
Ingredients
- ½ chorizo, thinly sliced
- 15ml olive oil
- 1 small red onion, sliced
- 400g deboned chicken thigh fillets, cut into chunks
- 2 baby fennel bulbs, thinly sliced
- 10ml smoked paprika
- 15ml ground cumin
- 125g baby vine tomatoes
- 300g risoni (rice) pasta, cooked and drained
- 2 handfuls baby spinach leaves
- Salt and milled black pepper, to taste
- 30ml fennel fronds, chopped
- To serve
- Lemon or lime wedges
Instructions
Heat a wide frying pan or paella pan and gently pan fry the chorizo slices for about 1–2 minutes per side. Transfer them to a plate and set aside.
Return the pan to the stove and add the olive oil. Increase the heat and fry the onion and chicken for 5 minutes, until golden brown.
Add the fennel and cook for a further 5 minutes
Stir in the smoked paprika, cumin and tomatoes and simmer for 3–4 minutes.
Add the cooked risoni pasta and spinach and simmer for 4–5 minutes.
Add the reserved chorizo and season with salt and pepper. Stir in the chopped fennel fronds.
Serve with lemon or lime wedges.
ALSO SEE: CHICKEN AND CHORIZO OPEN BURGER WITH GARLIC MAYO
Chicken and chorizo open burger with garlic mayo
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
