One-pot paprika chicken & orzo
A simple one-pot dish that's packed with flavour. It also makes for great leftover lunches!
- Serves4
- CourseMain meal
- Prepare20 mins
- Cook35 mins
- Total time55 mins
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 pack chicken thigh fillets (about 540g), cut into bite-sized chunks
- 2 tsp hot smoked paprika (approx. 1-2 tsp), to taste
- 400g Cirio Chopped Tomatoes
- 500ml chicken stock
- 1 tbsp red wine vinegar
- 200g roasted red peppers (drained weight), cut into thick slices
- 80g pitted black kalamata olives
- 1 pot Cooks’ Ingredients Flat Leaf Parsley
- 300g orzo
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,756kJ/ 655kcals |
|---|---|
Fat | 20g |
Saturated Fat | 4.5g |
Carbohydrates | 65g |
Sugars | 8.1g |
Fibre | 5.3g |
Protein | 51g |
Salt | 1.3g |