Creamy Chicken Orzo

30 mins
Serves 4
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Directions

  1. 1Add oil to a frying pan and place it over medium heat.
  2. 2Add oil to a frying pan and place it over medium heat.
  3. 3Add oil to a frying pan and place it over medium heat.
  4. 4Add the finely chopped red onion and sauté for 2-3 minutes until softened, stirring continuously.
  5. 5Add the finely chopped red onion and sauté for 2-3 minutes until softened, stirring continuously.
  6. 6Add the finely chopped red onion and sauté for 2-3 minutes until softened, stirring continuously.
  7. 7Add seasonings, tomato puree, grated garlic, and sundried tomatoes, then stir for a minute.
  8. 8Add seasonings, tomato puree, grated garlic, and sundried tomatoes, then stir for a minute.
  9. 9Add seasonings, tomato puree, grated garlic, and sundried tomatoes, then stir for a minute.
  10. 10Add the diced chicken to the pan and cook for 5 minutes or until the chicken turns white. Cut the chicken with scissors for speed.
  11. 11Add the diced chicken to the pan and cook for 5 minutes or until the chicken turns white. Cut the chicken with scissors for speed.
  12. 12Add the diced chicken to the pan and cook for 5 minutes or until the chicken turns white. Cut the chicken with scissors for speed.
  13. 13Add the orzo, cottage cheese, and stock, and mix until combined.
  14. 14Add the orzo, cottage cheese, and stock, and mix until combined.
  15. 15Add the orzo, cottage cheese, and stock, and mix until combined.
  16. 16Lower the heat, cover the saucepan with a lid, and cook for 12-15 minutes, stirring regularly.
  17. 17Lower the heat, cover the saucepan with a lid, and cook for 12-15 minutes, stirring regularly.
  18. 18Lower the heat, cover the saucepan with a lid, and cook for 12-15 minutes, stirring regularly.
  19. 19Once the liquid has reduced, remove the lid.
  20. 20Once the liquid has reduced, remove the lid.
  21. 21Once the liquid has reduced, remove the lid.
  22. 22Stir through the grated Parmesan cheese and fresh basil.
  23. 23Stir through the grated Parmesan cheese and fresh basil.
  24. 24Stir through the grated Parmesan cheese and fresh basil.
  25. 25Cook for a further minute before serving.
  26. 26Cook for a further minute before serving.
  27. 27Cook for a further minute before serving.

Ingredients

  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 1 Red onion
  • 1 Red onion
  • 1 Red onion
  • 100 g Sundried tomatoes
  • 100 g Sundried tomatoes
  • 100 g Sundried tomatoes
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 1 heaped tsp Paprika
  • 1 heaped tsp Paprika
  • 1 heaped tsp Paprika
  • 2 heaped tsp Dried oregano
  • 2 heaped tsp Dried oregano
  • 2 heaped tsp Dried oregano
  • 50 g Tomato puree
  • 50 g Tomato puree
  • 50 g Tomato puree
  • 600 g Boneless chicken thighs
  • 600 g Boneless chicken thighs
  • 600 g Boneless chicken thighs
  • 300 g Orzo
  • 300 g Orzo
  • 300 g Orzo
  • 300 g Full fat cottage cheese
  • 300 g Full fat cottage cheese
  • 300 g Full fat cottage cheese
  • 500 ml Vegetable stock
  • 500 ml Vegetable stock
  • 500 ml Vegetable stock
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese
  • 1 handful Fresh basil
  • 1 handful Fresh basil
  • 1 handful Fresh basil

Equipment

Frying panLidScissorsWooden spoonGrater

Tips

  • Cut the chicken with scissors to keep the recipe super speedy.
  • Save this recipe.