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chicken & chorizo orzo

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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