Serves 1
Directions
- 1Cut the chicken into bite-sized pieces.
- 2Add flour, salt, pepper, and paprika to the chicken and stir to coat.
- 3Pan fry the chicken until it's golden all over.
- 4Remove the chicken from the pan.
- 5Add the onion to the pan and cook until it softens.
- 6Add the garlic and cook for a further minute.
- 7Pour in the chicken stock, double cream, sun-dried tomato paste, and oregano.
- 8Return the chicken to the pan along with the orzo and stir it well.
- 9Cook until the orzo is cooked and the sauce is creamy.
- 10Add in the parmesan and basil.
- 11Stir the parmesan and basil through the dish.
- 12Dish it up and finish with more parmesan.
Ingredients
- 400 g Chicken thigh fillets
- 2 tbsp Plain flour
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 1 Onion diced
- 4 Cloves of garlic chopped
- 500 ml Chicken stock
- 250 ml Double cream
- 250 g Orzo
- 2 tbsp Sun-dried tomato paste
- 2 tsp Oregano
- 60 g Parmesan, grated
- 20 g Basil, torn
Equipment
Pan
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