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.