Quick tasty one pot meals are the holy grail for busy cooks. If you haven’t used orzo before, it’s a type of pasta that looks like fat grains of rice, if you don’t have this you can use any other types of pasta you have in the cupboard.
This a really tasty and cheap meal that’s great for a quick midweek dinner or I often makes it and use it for work lunches.
I’ve used fresh spinach because I had some that needed to be used up, but frozen spinach works just as well. You can also bulk this out with other frozen vegetables like sweetcorn.
200 Grams Orzo pasta (dry weight)
100 Grams Chorizo (cut into half centimetres slices)
200 Grams Spinach
1 Vegetable stock cube (crumbled)
1 Onion (finely sliced)
1 Red pepper (cut into fine strips)
2 Cloves of garlic (finely sliced)
1 Chilli pepper (finely sliced) or else a teaspoon of chilli powder)
1 Tbsp Tomato puree
1 x 400ml Tin of chopped tomatoes
1. Add the chorizo to a large flat bottom pan and fry on both sides until starts to release its oil
2. Lift the chorizo out of the pan and set to one side. Add the onion and pepper to the pan to cook in oil from the chorizo for 5 minutes or until the onion becomes translucent
3. Add all the ingredients except the spinach to the pan. Top up with enough water cover the contents of the pan and bring to the boil. Cover with a lid before reducing the heat to a simmer
4. Cook for 10 minutes, stirring occasionally, add more water if you think t needs it. Add the spinach to the pan and cook for a future 5 minutes. Check the seasoning and add salt and pepper if you think it needs it.
Do you hate washing dishes? me too. What I do love are simple one pot recipes that you can throw in the oven and forget about.
If you haven’t come across orzo before, its a type of pasta that looks like big fat grain of rice. I discovered it by accident ages ago when I wasn’t concentrating in the supermarket and thought it was rice. It’s fantastic in soups and stews because it’s smaller than other pastas, but you can treat it like normal pasta.
You can tweak this dish to suit what you have in the fridge. I used thyme and dill because I had some in my window box, but use what herbs you like. The thyme, dill and lemon gives it a really nice flavour that reminds me of Greek dishes.
1 large, or 2 small chicken thighs per person (I use ones with skins on and on the bone but boneless ones are fine too)
2 Stalks of celery
350 Grams Orzo (dry weight)
800 ml Chicken or vegetable stock
2 Lemons (juice of one lemon, and the other sliced)
2 Tbsp Herbs (I used dill and thyme)
Preheat your oven to 180 degrees, and heat an oven proof dish on your stove top before adding the chicken thighs
Seal the chicken on each side, and then remove the thighs and set to one side.
Add the vegetables (chopped into 2cm chunks) to the pan (if using skinless thighs, add a tablespoon of oil to the pan) and fry gently for 5 minutes. Check for seasoning and add salt and pepper if needed
Add the orzo, lemon juice and stock to the pan and stir well to make sure any delicious chicken brown bits from the bottom of the pan are stirred into the stock
Place the chicken back into the dish and top with the slices of lemon and herbs.
Cover the dish and place in the oven for 30-40 minutes