Orzo pasta, chicken, chorizo, tomatoes, olives & peppers

Name: Orzo pasta, chicken, chorizo, tomatoes, olives & peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 tbsp extra virgin olive oil; 500 g chicken thigh fillets; 1 onion, finely chopped; 1 red pepper, deseeded, finely sliced; 2 garlic cloves, finely chopped; 275 g baby plum tomatoes, halved; 1 tsp dried oregano; 1 tsp thyme leaves; 500 ml Cooks’ Ingredients Chicken Stock; 250 g orzo pasta; 1 10cm piece chorizo picante, skinned and thinly sliced; 50 g pitted Kalamata black olives; ½ tsp sea salt; 15 g basil leaves, chopped

This simple orzo dish is the perfect mid-week dinner. It's bursting with vibrant Mediterranean flavours and also makes great leftovers!

4.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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.

4 tbsp extra virgin olive oil
500g chicken thigh fillets
1 onion, finely chopped
1 red pepper, deseeded, finely sliced
2 garlic cloves, finely chopped
275g baby plum tomatoes, halved
1 tsp dried oregano
1 tsp thyme leaves
500ml Cooks’ Ingredients Chicken Stock
250g orzo pasta
1 10cm piece chorizo picante, skinned and thinly sliced
50g pitted Kalamata black olives
½ tsp sea salt
15g basil leaves, chopped

Place a large, deep frying pan over a medium high heat and add 3 tbsp of olive oil. Season the chicken, then add to the pan and lightly brown for 5 minutes on both sides. Remove and rest on a warm plate.
In the same frying pan add the remaining olive oil and fry the onion for 3 minutes until just soft. Add the sliced pepper and fry for another 3 minutes. Add the garlic to the pan and fry for 30 seconds, before adding the tomatoes, oregano and thyme. Cook for 3 minutes more, adding a little water if the pan becomes too dry.
Add the chicken stock and bring to a simmer, before stirring in the orzo pasta, chorizo slices, olives, salt. Return the chicken to the pan and simmer over a low heat at a simmer for 15 minutes, adding a little extra water if needed, and moving the orzo with a wooden spatula a couple of times as it tends to stick to the bottom of the pan.
When the orzo is al dente (soft on the outside but firm to the bite in the middle), and the chicken is cooked through, with no pink juices, turn the heat off, stir through the basil and serve.

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