I tried this recipe simply because I was looking for something a little different. Throughout the Pandemic, we have tried dozens of different curry recipes. I wanted to try something new for me. I found a recipe in a Waitrose magazine for a chicken dish, but I decided to use plant based chicken style pieces instead.
This orzo dish was tasty and filling, but what stood out to me most is those flavoursome roasted red peppers. They are very moreish.
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, sliced
about 500g vegetarian or vegan chicken-style pieces (or you could always use real chicken)
1-2 tsp hot smoked paprika, to taste
400g can chopped tomatoes
500ml vegetable stock
1 tbsp red wine vinegar
200g roasted red peppers (drained weight), cut into thick slices
80g pitted black kalamata olives
1 pack flat leaf parsley
Put the oil in a large frying pan or wide casserole dish over a low-medium heat. Add the onion and garlic; season. Cook for 10-12 minutes until soft and turning golden. Add the chicken-style pieces and cook for 3-4 minutes, until sealed on all sides.
Stir in the paprika, cook for 1 minute, then add the chopped tomatoes, stock, vinegar, peppers and olives; bring to the boil. Cut the stems of half the parsley plant, reserve the leaves, then finely chop the stems and add to the sauce. Reduce the heat and simmer for 5 minutes.
Stir in the orzo and cook, stirring regularly, for 10-12 minutes until the orzo is tender and the chicken-style pieces are thoroughly cooked through.
Scatter over the parsley leaves and serve.
I was surprised at how very filling this dish was. We had to keep the leftovers and use them for dinner the following evening.
This was not my normal style of dinner, but it was well received at Case De Lewis, so I am pleased to have added it to the family dinner recipe collection.