- 500g risoni pasta
- 4 skinless chicken thighs
- 2 finely chopped onions
- 2 Tbs sweet paprika
- 1 can of beer (whichever you prefer!)
- salt to season
- Olive oil
- Grated kefalograviera or kefalotiri (hard traditional Greek cheeses) for serving
- Add some olive oil to a pot and saute your onions for 5 minutes until see through on high heat. Season your chicken generously with salt and the sweet paprika.
- Add it to the pot and saute it with the onions for 3 minutes on each side! Add your beer and bring to a boil. After 5 minutes, lower the heat down to 2 (on a scale of 1-9) cover it with a lid and cook for 45 minutes.
- When it’s ready, remove the thighs from the sauce and set aside. In another pot, add boiling water and season with salt. Boil your risoni for just 5 minutes.
- Strain, rinse and then transfer back to the sauce this time to finish cooking the pasta through for another 7 minutes. This is a trick my mother taught me so that the pasta doesn’t clump together!
- Once it is ready, taste and add any extra salt if needed. Add your chicken on top and serve hot with grated kefalograviera cheese (Do try this cheese! You will find it at your local delicatessen for sure) Enjoy!