One-pot chicken & mushroom orzo

A nice comforting and tasty dish filled with lots of flavour. Something we’ve come to love.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the cornflour with 3 tsp water, then mix in the soy sauce, sesame oil, oyster sauce and white pepper. Add in the chicken thighs and toss to coat. Cover and set aside in the fridge to marinate for 1-3 hrs.

Step 2

Heat a dry frying pan over a medium heat and tip in the orzo. Toast for 4-5 mins, until it starts to turn golden, then tip into a bowl and set aside. In the same pan, drizzle in the oil and increase the heat to medium-high. Add the marinated chicken thighs to the pan, skin-side down, and cook for 6-8 mins until golden and crisp, then flip and cook for a further 6-8 mins. Remove to a plate and set aside.

Step 3

Stir in the garlic, mushrooms and orzo before pouring in the chicken stock. Give it a good stir, then cover with a lid and cook over a low heat for 10 mins. Stir and mix in the spinach and return the chicken thighs to the pan, skin-side up. Increase the heat to medium, cover and cook for 5 mins before removing the lid and then cook for a further 8-10 mins.

Step 4

Serve

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