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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlA simple one-pot dish that's packed with flavour. It also makes for great leftover lunches!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the oil in a large frying pan or wide casserole dish over a low-medium heat. Add the onion and garlic; season. Cook for 10-12 minutes until soft and turning golden. Add the chicken and cook for 3-4 minutes, until sealed on all sides.
Stir in the paprika, cook for 1 minute, then add the chopped tomatoes, stock, vinegar, peppers and olives; bring to the boil. Cut the stems of half the parsley plant, reserve the leaves, then finely chop the stems and add to the sauce. Reduce the heat and simmer for 5 minutes.
Stir in the orzo and cook, stirring regularly, for 10-12 minutes until the orzo is tender and the chicken is thoroughly cooked through, the juices run clear and no pink meat remains. Scatter over the parsley leaves and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,756kJ/ 655kcals |
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Fat | 20g |
Saturated Fat | 4.5g |
Carbohydrates | 65g |
Sugars | 8.1g |
Fibre | 5.3g |
Protein | 51g |
Salt | 1.3g |
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Quantity of Waitrose Extra Virgin Olive Oil in trolley 0
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£8.95Price per unit
89.5p/100ml0kg added
0kg in trolley
Quantity of Essential Onions in trolley 0kg
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18p each est.Price per unit
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0 added
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£8.50Price per unit
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£1.60Price per unit
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£5.00Price per unit
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£3.30Price per unit
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£2.00Price per unit
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£4.35Price per unit
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£3.50Price per unit
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80pPrice per unit
32p/10g0 added
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£1.75Price per unit
£3.50/kg