Orzo with Chicken and Colorful Peppers — continued
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Orzo with Chicken and Colorful Peppers
INGREDIENTS
• 2 chicken breasts, about 600g
• 1/3 cup (85g) olive oil
• 1 large dry onion, finely chopped
• 3 colorful peppers (red, yellow, orange)
• 2 ½ cups orzo pasta (κριθαράκι)
• 1 tablespoon (20g) tomato paste
• 1 can (400g) chopped tomatoes
• 2 chicken stock cubes
• 1 teaspoon paprika
• 1 ½ teaspoons cooking salt
• 1 level teaspoon black pepper
• 6 cups hot water
• 3 tablespoons chopped parsley
• Yogurt for serving
METHOD
1. Cut the chicken into small cubes. Cut the peppers into quarters, remove the seeds, and cut them into small squares.
2. In a saucepan, add the olive oil and sauté the onion for about 3-4 minutes. Add the chicken and continue sautéing until it turns white, for about 7 minutes. Stir occasionally so it cooks evenly. Add the peppers and let them soften slightly, about 5 minutes. Add the orzo and stir.
3. Add the tomato paste and rub it on the bottom of the pot to release its aromas. Add the chopped tomatoes and stir. Add the stock cubes, paprika, salt, pepper, and water. Stir and pour in the water. Let the water come to a boil. Let it boil for 5 minutes and then add the orzo. Lower the heat and cook for 15-20 minutes until the orzo is tender. Stir the dish occasionally. Before taking the orzo off the heat, add the parsley and stir. Serve with yogurt.
