This week I'll be using another Greek pasta - Orzo
Orzo is a rice shaped pasta - in the past I've used Italian Orzo and Risoni which are very similar. Orzo cooks very quickly and I'll be using this quality in the dish I've made. Inspired by a very tasty Paella I recently enjoyed, I decided to combine cuisines and create an Orzo Paella!
2 red onions, sliced
2 garlic cloves, sliced
1 red capsicum (bell pepper), sliced thickly
4 skinless chicken thighs, sliced thickly
1 chorizo, diced
chopped tomatoes (fresh or canned)
Heat a little oil and butter in a large pan and saute the chicken in batches until browned. Set to one side and in the same pan, saute the onions and garlic until softened.
Add the diced chorizo and cook until golden. Add the sliced capsicum and continue to saute for 5 minutes before adding the tomatoes, peas and chicken. Stir through and add enough water or stock to just cover the mixture. Simmer until reduced.
The orzo will only take about 5 minutes to cook so make sure that this chicken mixture is cooked and seasoned to your liking.
Over a very low flame, stir in the orzo and top with enough water to just cover the mixture. Place a lid on the pot and let it cooked undisturbed for about 5 minutes.
After this, stir the mixture and taste - check that the orzo is cooked through and adjust the seasoning if necessary.
Serve at once.
Top with shards of manchego or grated Mizithra/Myzithra.