This is perfect for feeding a crowd. Although, that never stops me from making it for 2 to eat greedily, having many helpings. This is exactly the sort of thing I want to make when having friends over after a busy day. It requires very little work, chopping up an onion and stirring a few items together on the hob, then throw it into the oven, while you chill out and have a good time with friends.

 It is essentially a chicken and chorizo casserole with orzo.

Orzo is a pasta that looks very like grains of rice, it swells up when cooked in this fashion and makes the sauce become velvety silky and smooth. You will know exactly what I mean as soon as the first spoonful reaches your mouth.

You can modulate the heat easily with this dish if you like your food fiery use a hot chorizo and hot paprika. However, if you prefer it with a little kick use a sweet chorizo and hot paprika or if you like it very mild use both a sweet chorizo and sweet paprika, it will give you a smooth but still deeply flavoured dish.

I would suggest serving garlic bread alongside and why not it works well with it and the oven on anyways. You can find the recipe for my garlic bread here.

Chicken, chorizo, and pasta what could be better? The Orzo, the pasta element gives the dish a silky texture the likes of which you get with no other pasta.

chicken & chorizo orzo

Yields6 Servings

 1 Onion (peeled & chopped)
 2 Garlic cloves (minced)
 200 g Chorizo
 420 g Chicken Thighs (skinless & boneless)
 1 tbsp Smoked Paprika
 170 g Chargrilled Peppers (drained weight) + 1 tbsp of oil
 60 ml Red vermouth
 2 x 400g Canned tomatoes
 300 g Orzo
 1 Large Bunch parsley (chopped)
 Sea salt flakes (to taste)
 Pepper (to taste)

1

Preheat oven to 200°C. Heat 1 tablespoon of oil in a large casserole, use the oil from chargrilled peppers or 1 tablespoon of olive oil.
Add onion and garlic, cook for a few minutes until softened.

2

Meanwhile, cut the chorizo into thick coins and cut the chicken thighs in three. Add to the pan and cook until chorizo starts to omit it's paprika oils.

3

Stir in the paprika and chargrilled peppers. Then pour in the red vermouth and canned tomatoes. Fill both cans 1/2 way with water swirl about and tip into the pan.

4

Add the orzo and 1 tsp sea salt flakes at this stage. Bring to the boil then stir everything through before transferring to the oven for 35 - 40 minutes until most of the liquid has been absorbed.

5

When it has had its time in the oven remove. Season to taste. If too thick stir through a little boiling water until silky and smooth. Ladle into serving bowls and scatter with chopped parsley.

Ingredients

 1 Onion (peeled & chopped)
 2 Garlic cloves (minced)
 200 g Chorizo
 420 g Chicken Thighs (skinless & boneless)
 1 tbsp Smoked Paprika
 170 g Chargrilled Peppers (drained weight) + 1 tbsp of oil
 60 ml Red vermouth
 2 x 400g Canned tomatoes
 300 g Orzo
 1 Large Bunch parsley (chopped)
 Sea salt flakes (to taste)
 Pepper (to taste)

Directions

1

Preheat oven to 200°C. Heat 1 tablespoon of oil in a large casserole, use the oil from chargrilled peppers or 1 tablespoon of olive oil.
Add onion and garlic, cook for a few minutes until softened.

2

Meanwhile, cut the chorizo into thick coins and cut the chicken thighs in three. Add to the pan and cook until chorizo starts to omit it's paprika oils.

3

Stir in the paprika and chargrilled peppers. Then pour in the red vermouth and canned tomatoes. Fill both cans 1/2 way with water swirl about and tip into the pan.

4

Add the orzo and 1 tsp sea salt flakes at this stage. Bring to the boil then stir everything through before transferring to the oven for 35 - 40 minutes until most of the liquid has been absorbed.

5

When it has had its time in the oven remove. Season to taste. If too thick stir through a little boiling water until silky and smooth. Ladle into serving bowls and scatter with chopped parsley.

Chicken & Chorizo Orzo

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