manchesterfoodtourist I absolutely love Orzo, the little grains of pasta, which resemble large grains of rice are so easy to cook with and take on flavours so well.
This recipe is one that I have put together, by slowly adapting and simplifying the dish, to make a meal that not only tastes great, but is also super easy to make.
Ingredient’s
4-6 Chicken Thighs
1 Tbsp. Olive Oil
1 Med Onion
1 Large Carrot
2 Cloves of Garlic
1 Tsp Dried Oregano
1 Sprig Thyme (Optional)
Chopped Parsley
50g Chorizo
250g Orzo
500ml Chicken Stock
Splash of White Wine (Optional)
Salt and Pepper to taste
Method
First heat the olive oil in an oven proof dish and gently brown the chicken thighs, once coloured, remove the thighs and place to the side.
Add the onions and carrots (Finely Diced) to the hot pan and gently fry for 2 mins, before adding the garlic and chorizo and fry for a further minute.
At this point, I like to add a splash of White Wine to deglaze the pan and get all those sticky chicken bits off the bottom and integrated into the dish.
Add the Orzo and slowly mix in while also adding the oregano and thyme.
Pour over the stock, season with salt and pepper to taste, and bring to a gentle simmer, before adding the chicken thighs back in, cover and place in a preheated oven at 180c (fan).
Leave to cook for 30 mins, remove the lid and return to the oven for a further 5 mins.
Remove the chicken and give the orzo a good stir, adding in the parsley before serving.
