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One-pot paprika chicken & orzo
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 Janetteon episode 8, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
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