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Spanish Style Orzo with Chicken and Chorizo

A warm and tasty dish combining small pasta, lean chicken, and spicy chorizo, perfect for a quick, filling meal any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Flavor Base
  • 75 g Orzo Small pasta, cooked in broth.
  • 1/2 piece Onion Finely chopped.
  • 1/2 piece Garlic clove Finely chopped.
  • 1/4 sachet Parsley Fresh, chopped.
  • 1/4 piece Lemon Cut into wedges.
  • 1/2 packet Grilled bell peppers Drained and cut into small dice.
  • 1/2 sachet Chorizo cubes Spicy, for flavor.
  • 1/2 packet Chicken breast Cut into smaller dice.
  • 1/3 sachet Mexican spices Adjust to your taste.
  • 1/4 sachet Tomato paste For added flavor.
  • 1/4 piece Chicken broth cube To flavor the orzo.
  • 1/2 tablespoon Olive oil For cooking.
  • 1/2 teaspoon Sugar Per person, to balance flavors.
  • to taste None Salt and pepper For seasoning.

Method
 

Preparation
  1. Bring a pot of water to a boil with the chicken broth cube for the orzo.
  2. Cook the orzo for 10 to 12 minutes, or until tender, then drain and set aside.
  3. Finely chop the onion and garlic. Pick the leaves from the parsley and chop it.
  4. Cut the lemon into wedges. Drain the grilled bell peppers, rinse them with water, then drain them again and cut them into small 5 mm dice.
  5. Cut the chicken into smaller dice.
Cooking
  1. Heat a drizzle of olive oil in a pan over medium-high heat.
  2. Brown the onion and chorizo cubes for 2 to 3 minutes.
  3. Add the chicken, garlic, and half of the parsley.
  4. Add 1/3 sachet of Mexican spices and 1/4 sachet of tomato paste.
  5. Continue cooking for 4 to 5 minutes, stirring until the chicken is cooked through.
  6. Add the orzo, grilled bell peppers, and 1/2 teaspoon of sugar per person to the pan.
  7. Reheat the orzo for 2 to 3 minutes, mixing constantly.
  8. Adjust the seasoning with salt and pepper to your taste.
Serving
  1. Serve the orzo on plates, drizzle with lemon juice and sprinkle with the remaining parsley.
  2. Add the remaining lemon wedges on the side.
  3. If the orzo dries out too much, add a little more water.

Notes

Store leftovers in a covered container in the fridge for up to 3 days. Cool to room temperature before sealing. Reheat gently.