Name: Creamy Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: British
Ingredients: 500g chicken thigh fillets, cut into bite-size pieces; 300g orzo; 1 onion, finely chopped; 2 tsp garlic granules; 1 tsp paprika; 2 tbsp tomato purée; 400ml chicken stock; 150ml crème fraîche; 50g cheddar, grated; 1 handful spinach; 1 tbsp cooking oil; Salt and black pepper

Ingredients

Serves 4 people

500g chicken thigh fillets, cut into bite-size pieces
300g orzo
1 onion, finely chopped
2 tsp garlic granules
1 tsp paprika
2 tbsp tomato purée
400ml chicken stock
150ml crème fraîche
50g cheddar, grated
1 handful spinach
1 tbsp cooking oil
Salt and black pepper

Method

Heat the oil in a wide pan over a medium heat. Add the chicken, season, and brown for 5–6 minutes. Lift out onto a plate.

In the same pan, soften the onion for 3–4 minutes. Stir in the garlic granules, paprika and tomato purée for 1 minute.

Add the orzo, stock and chicken. Stir well. Bring to a gentle simmer.

Cook for 12–15 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. Add a splash of water if it gets too thick before the orzo is done.

Take off the heat. Stir in the crème fraîche, cheddar and spinach until the cheese melts and the spinach wilts.

Check the seasoning and serve straight away.

Tips & Notes

Leftovers reheat with a splash of water or milk to loosen the orzo.
Orzo cooks like pasta — keep stirring so it does not stick.

Creamy Chicken Orzo

Ingredients

Method

Tips & Notes

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