500g chicken thigh fillets, cut into bite-sized chunks(about 500g)
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
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.