A simple one-pot dish that's packed with flavour. It also makes for great leftover lunches!
Angela Hartnett cooked this recipe by Diana Henry for Nick Grimshaw and guests Aljaz and Janette on episode 8, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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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 |
|---|---|
Fat | 20g |
Saturated Fat | 4.5g |
Carbohydrates | 65g |
Sugars | 8.1g |
Fibre | 5.3g |
Protein | 51g |
Salt | 1.3g |
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