Spanish Inspired Paprika Chicken Orzo
with Bell Pepper, Spinach, Lemon and Flaked Almonds
Smoked paprika, lemon and sun-dried tomato bring a touch of Spain to the table. Not to be confused with rice, orzo is actually a type of pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Smoked Paprika
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
15 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
500 milliliter(s)
Boiled Water
1 tsp
Sugar for the Sauce
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a lined baking tray, drizzle with oil, sprinkle over a third of the smoked paprika and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When your oven is hot, roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).
Heat a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the sliced pepper and season with salt and pepper. Fry, stirring occasionally, until softened, 6-8 mins.
Meanwhile, boil a full kettle.
Once the pepper has softened, add the tomato puree, garlic and remaining smoked paprika. Stir-fry until fragrant, 1 min more.
Once the kettle has boiled, carefully add the boiling water (see pantry for amount) to the pepper pan, along with the orzo.
Stir in the chicken stock paste, sun-dried tomato paste and sugar for the sauce (see pantry for amount).
Bring back to the boil, stir, then lower the heat and simmer gently. Cook, stirring occasionally, until the orzo is just tender, 10-12 mins.
Once the orzo is cooked, stir in the cheese, butter (see pantry for amount) and spinach a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and add a good squeeze of lemon.
Taste and season with salt, pepper and more lemon juice if you feel it needs it. Add a splash of water if the sauce is looking a little thick.
When everything's ready, thinly slice the chicken widthways into 1cm thick slices.
Share the orzo between your bowls. Top with the sliced chicken and drizzle over the honey (see pantry for amount).
Sprinkle over the flaked almonds. Serve with any remaining lemon wedges to finish.
