Tomato, Red Pepper & Chicken Orzo

Sprinkle both sides of the chicken thighs with a little salt & pepper.

Take an oven-proof pan large enough to fit all the chicken pieces. Heat the oil on medium high heat to coat the bottom of the pan. When the oil is hot place the chicken, skin side down in the pan. Let it cook until the chicken has browned on one side, about 5 minutes. Then turn the chicken pieces over, let them cook until the chicken has browned on the other side, about 4 minutes. Remove the chicken from the pan and set aside.

Gently sauté the onion, garlic and red pepper,

Add the orzo pasta to the pan. Stir to coat and let the pasta brown. Once the orzo starts to brown pour the stock, tin tomatoes, tomato purée, oregano, parsley, paprika, red pepper flakes, salt and pepper mixture over the orzo and stir well.

Increase heat to medium high and let the stock in the pan come to a full boil.

Place the chicken pieces skin-side up, on top of the orzo along with the vine tomatoes,

Cover the dish with foil or a lid.

Lower the heat to the lowest heat you need to maintain a bare simmer. Cover and let cook until the orzo has completely absorbed the liquid, and the chicken is cooked through- about 15 minutes.

Depending on the size of the chicken pieces, it may take longer for the chicken to cook through.

Remove from heat and let sit for 5 minutes before serving.

Taste for salt and pepper and add more if needed. Sprinkle with fresh chopped parsley & spring onion to serve.

Recipe courtesy of @Stephs_fooddiary