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olive oil onion green bell pepper salt chorizo red pepper paprika chicken breasts fresh ground black pepper orzo lemon juice tomato parsley
Viewed: 26 - Published at: 3 years agoIngredients
- 3 1/2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 1/4 teaspoons salt
- 6 ounces dried chorizo or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise
- 1/4 teaspoon dried red-pepper flakes
- 1 teaspoon paprika
- 1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound orzo (about 1 cup)
- 2 tablespoons lemon juice
- 1 tomato, diced
- 1/2 cup chopped fresh parsley
Method
- In a large frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat.
- Add the onion, bell pepper, and 1/4 teaspoon of the salt.
- Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Increase the heat to moderately high.
- Add the chorizo and cook, stirring occasionally, for 2 minutes.
- Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes.
- Cover the pan and remove from the heat.
- Steam the chicken for 2 minutes.
- Transfer the mixture to a large glass or stainless-steel bowl to cool.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes.
- Drain.
- Rinse with cold water and drain thoroughly.
- Add the drained orzo to the chicken mixture.
- Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.
