Ingredients
2 tbsp Greenleaf Extra Virgin Olive Oil
1 kg chicken thighs, deboned and cut in half
¼ cup chopped fresh oregano
1 tsp smoked paprika
2 cloves garlic, crushed
¼ tsp salt
3 cups chicken stock
1 can whole peeled tomatoes, cut up with a pair of scissors
300 g pasta rice
¼ cup grated parmesan
¼ cup fresh basil
1
Heat the olive oil in the pan over medium-high heat.
2
Toss the chicken in the oregano, paprika and garlic and season well with salt. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 4 minutes.
3
Add the stock, tomatoes, and pasta. Bring to a boil and cook, uncovered, stirring frequently, until the pasta is cooked, and the sauce has reduced and thickened, 15 to 20 minutes
4
Check the seasoning, serve scattered with parmesan and fresh basil
Ingredients
Ingredients
2 tbsp Greenleaf Extra Virgin Olive Oil
1 kg chicken thighs, deboned and cut in half
¼ cup chopped fresh oregano
1 tsp smoked paprika
2 cloves garlic, crushed
¼ tsp salt
3 cups chicken stock
1 can whole peeled tomatoes, cut up with a pair of scissors
300 g pasta rice
¼ cup grated parmesan
¼ cup fresh basil
