Chargrilled Half-Chicken & Chorizo Risoni

Name: Chargrilled Half-Chicken & Chorizo Risoni with Balsamic Pear & Fetta Salad
Total time: 50 min
Yield: 2
Cuisine: Spanish
Ingredients: olive oil; 1 packet half chicken; 1 pear; ½ lemon; 1 packet roasted almonds; 1 packet mild chorizo; 1 bag soffritto mix; 1 packet garlic paste; 1 packet risoni; ½ packet tomato paste; 2.5 cup water; ½ tsp brown sugar; 1 bag salad leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet Fetta Cubes; 1 bag parsley; 1 packet garlic aioli; 1 sachet Aussie spice blend; 1 sachet Nan's special seasoning

with Balsamic Pear & Fetta Salad

Get up to $200 off!

Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Aussie-spiced chicken is the epitome of a great Aussie BBQ and when served with a tasty chorizo risoni and fetta salad, how could anyone resist?

Allergens:

Almond

•Gluten

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

half chicken

pear

lemon

1 packet

roasted almonds

1 packet

mild chorizo

1 bag

soffritto mix

1 packet

garlic paste

1 packet

risoni

½ packet

tomato paste

1 bag

salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

1 bag

parsley

1 packet

garlic aioli

1 sachet

Aussie spice blend

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

2.5 cup

water

½ tsp

brown sugar

Nutritional Values

Energy (kJ)6809 kJ

Fat96.4 g

of which saturates25.3 g

Carbohydrate76.4 g

of which sugars18.4 g

Protein108.6 g

Sodium2748 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Preheat BBQ to high heat. In a small bowl, combine Aussie spice blend and a drizzle of olive oil. Season half chicken with a good pinch of salt and pepper. • When BBQ is hot, grill chicken, skin-side down first, with lid down (or foil), until charred and cooked through (when it's no longer pink inside), 10-15 minutes each side. • Remove chicken from grill. Brush over Aussie seasoning mixture and return to grill, turning, until fragrant 1-2 minutes.Transfer to a plate, cover to keep warm. Set aside to rest for 5-10 minutes.

No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half chicken skin side down and cook until browned, 4-5 minutes each side. Transfer chicken to a lined oven tray, brush over Aussie seasoning mixture and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.

• Meanwhile, thinly slice pear into wedges. Slice lemon into wedges. • Roughly chop roasted almonds and chorizo.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo and soffritto mix, until softened and golden, 6-8 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.

• To chorizo, add risoni, tomato paste (see ingredients) and Nan's special seasoning and cook, stirring, until coated and fragrant, 1 minute. • Stir in the water and brown sugar. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Add a generous squeeze of lemon juice, stirring to coat.

• When chicken is resting, in a medium bowl, combine pear, salad leaves and a drizzle of balsamic vinaigrette dressing. Toss to combine.

• Cut chargrilled chicken in half. • Bring chargrilled chicken, chorizo tomato risoni and balsamic pear salad to table to serve. • Sprinkle almonds and crumble fetta over salad. • Top chicken with any resting juices. Tear over parsley. Serve with garlic aioli and any remaining lemon wedges. Enjoy!