One-Pot Paprika Chicken & Orzo
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
1 yellow onion, sliced
2 cloves garlic, sliced
1.2 lbs (540 g) chicken thigh fillets, cut into bite-sized chunks
2 tsp smoked paprika
14 oz (400 g) canned diced tomatoes
17 oz ( 500 ml) chicken stock
7 oz (200 g) roasted red peppers, drained, sliced
2.8 oz (80 g) pitted Kalamata olives
4 tbsp fresh parsley, to garnish
10.5 oz (300 g) orzo
Nutrition
(Per Serving)
Calories
533
Fats
13 g
Protein
38 g
Carbs
66 g
Instructions
- Heat 1 tablespoon olive oil in large pot over low-medium heat. Add onion, garlic, and season with salt and pepper. Cook until soft and golden, about 10 to 12 minutes.
- Add chicken and cook for 3 to 4 minutes, stirring until lightly browned on all sides.
- Stir in paprika and cook for 1 minute. Add chopped tomatoes, chicken stock, 1 tablespoon red wine vinegar, roasted red peppers, and olives. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Stir in orzo and cook, stirring regularly, for 10 to 12 minutes, until orzo is tender and chicken is fully cooked.
- Serve and garnish with fresh parsley leaves.