Chicken and Chorizo Orzo
A perfect weeknight dinner option, Chicken and Chorizo Orzo is a family friendly meal made in under 30 minutes and in one pot. If you want an easy, crowd-pleasing recipe in your meal plan rotation then you need to try this.
Servings: 3 servings
Calories: 545kcal
Equipment
Ingredients
- 1 chicken breast sliced in bite-sized pieces
- 100 grams chorizo sliced
- 1 onion diced
- 2 cloves garlic diced (or 1 tsp garlic puree or granules)
- 1 bell pepper diced
- 1 cup peas
- 200 grams orzo
- 1 chicken stock cube I use low salt
- 600 ml boiling water
- 1/2 tsp paprika
- 2 tbsp tomato puree/paste
- 1 tbsp olive oil
- Generous handful grated parmesan cheese optional, plus extra to garnish
Instructions
- Heat the oil in a large pan with a lid and add the chicken. Once browned all over (not cooked through) add in the chorizo, onion, pepper and garlic. Cook for a few minutes until the veg is softening and the chorizo has released its oil.
- Stir in the tomato puree and paprika. Crumble in the stock cube.
- Stir in the orzo (uncooked) then pour in the water.
- Stir well then bring to a boil. Reduce the heat to a simmer then cook for 9-12 minutes with the lid on, stirring occasionally (the orzo likes to stick to the bottom of the pan so make sure to scrape it off) until the pasta is al dente. You may need to add a splash more water.
- Stir in the peas and give them 1-2 minutes to cook, then stir in the cheese.
- Season, if needed, with salt and pepper.
- Add some chopped herbs if you fancy - parsley or basil would work well.
Nutrition
Calories: 545kcal | Carbohydrates: 65g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 419mg | Potassium: 749mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1973IU | Vitamin C: 75mg | Calcium: 50mg | Iron: 3mg