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Heat the oil in a large, deep pan and pan fry the chicken with the chorizo, on medium heat, for 4 minutes on each side, then remove the chicken and chorizo and set aside. If the chicken isn’t cooked all the way through, then chuck it in the oven for 10 minutes.
Sauté the garlic and shallot for 4-5 minutes, on low heat, until soft, then stir in the chilli flakes and orzo. Increase the heat to high and add the chicken stock, milk and the majority of the cooked chorizo, reserving some to use as garnish when serving. Stir until the orzo is combined and bring the pan to a low simmer. It should take between 10-15 minutes for the orzo to cook, if the pan dries out, add splashes of boiling water to loosen, you may need to do this once or twice to ensure the orzo is cooked.
Stir in the fresh parsley and season to taste before serving. Slice the chicken in half and serve on top of the orzo. Garnish remaining chorizo and parmesan.
Nutritional Info
Per serving:
Cals – 613
Carbs – 61g
Protein – 46g
Fat – 20g
Ingredients
Serves 2
- 1/2 tbsp extra virgin olive oil.
- 1 medium chicken breast.
- 60g of chorizo - diced.
- 3 cloves of garlic - thinly sliced.
- 1 shallot - thinly sliced.
- A pinch of chilli flakes.
- 150g of orzo.
- 300ml of boiling chicken stock.
- 300ml of boiling chicken stock.
- 250ml of semi skimmed milk.
- A handful of fresh parsley - finely chopped.
- Salt and pepper, to taste.
- Grated parmesan, to serve.
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