The creamiest dish about.
Cooking Time (Includes Preparation Time): 40 Minutes
Try and buy skin-on chicken thighs for that crispy chicken hit in amongst the creamy orzo.
Feeds: 4 People
8 Chicken Thighs
2 Tsp of Rosemary
1 Red Chilli
400g of Cherry Tomatoes
2 Cloves of Garlic
400g of Orzo
200ml of Chicken Stock
400g of Passata
1/2 Pot of Elmlea Single
Handful of Basil
Parmesan (to sprinkle on at the end)
Start by frying your chicken thighs on a medium heat. Allow them to brown on each side and set aside for later.
Take a new frying pan and add some olive oil and your rosemary. Next, chop up your chilli and add that in. Add your tomatoes, chop up your garlic and add it in. Give everything a good stir to allow for the tomatoes to soften slightly.
Orzo time! Add your orzo to the pan followed by your chicken stock and passata. Next, add about 1/2 of your Elmlea Single. Keep stirring until the orzo has cooked through and the pasta is creamy. Add salt and pepper. Chop up your basil, add this in and stir. And now it’s ready to serve, place your chicken on a bed of that creamy orzo, grate some parmesan over the top and tuck in.