One-pot paprika chicken & orzo

Name: One-pot paprika chicken & orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, sliced; 1 pack chicken thigh fillets (about 540g), cut into bite-sized chunks; 2 tsp hot smoked paprika (approx. 1-2 tsp), to taste; 400 g Cirio Chopped Tomatoes; 500 ml chicken stock; 1 tbsp red wine vinegar; 200 g roasted red peppers (drained weight), cut into thick slices; 80 g pitted black kalamata olives; 1 pot Cooks’ Ingredients Flat Leaf Parsley; 300 g orzo

A simple one-pot dish that's packed with flavour. It also makes for great leftover lunches!

4.5 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

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1 tbsp olive oil
1 onion, sliced
2 garlic cloves, sliced
1 pack chicken thigh fillets (about 540g), cut into bite-sized chunks
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

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