One-Pot Paprika, Chicken & Orzo

Serves 4 Takes about 55 Minutes to Prepare

Heat 1 tbsp. olive oil in a large pot over low-medium heat. Add onion and garlic, season with salt and pepper, and cook for 10-12 minutes until soft and golden.

Add chicken and cook for 3-4 minutes, stirring, until lightly browned on all sides.

Stir in paprika and cook for 1 minute. Add chopped tomatoes, chicken stock, 1 tbsp. red wine vinegar, roasted red peppers, and olives. Bring to a boil. Reduce heat and simmer for 5 minutes.

Stir in the orzo and cook, stirring regularly, for 10-12 minutes, until the orzo is tender and the chicken is fully cooked.

Scatter over the parsley leaves and serve.

1 yellow onion, sliced

2 garlic cloves, sliced

1.2 lbs. (540g) chicken thigh fillets, cut into bite-sized chunks

2 tsp. smoked paprika

14 oz. (400g) canned diced tomatoes

17 oz. ( 500ml) chicken stock

7 oz. (200g) roasted red peppers, drained & sliced

2.8 oz. (80g) pitted black Kalamata olives

4 tbsp. fresh parsley, to garnish

10.5 oz. (300g) orzo

1 tbsp Red Wine Vinegar