Nduja Chicken and Mushroom Orzo
I’ve been experimenting with this recipe for a while. I love nduja, and I like finding new ways of adding its powerful Calabrian kick to dishes. This is such an easy one pot dish for a weeknight meal or serving up for friends.
Garofalo Orzo is the perfect match for this dish, cooked in stock with the nduja it soaks up all the delicious flavours. Orzo is often used in soups and stock based dishes due to its quick cooking time and versatility for dishes.
I cook everything all together without removing the chicken from the pan but if you find it easier you can remove it, just ensure sure your chicken is cooked through, and juices run clear before serving.
Nduja chicken and Mushroom Orzo with Garofalo
Prep time: 5 minutes | Cook time: 40 minutes | Serves: 2-3 | Nutrition: 651 calories per serving
Ingredients
- 180g – 200g Garofalo Orzo
- ½ Onion, finely chopped
- 1 Carrot, finely chopped
- 1 Celery stick, finely chopped
- 100g Mushrooms, sliced
- 6 Chicken thighs (skinless & boneless)
- 200g Passata
- 500ml Chicken stock
- 30g Nduja / 2tbsp nduja pasta/pesto
- Olive Oil
- Salt and pepper
- 1tbsp plain flour
Method
- Heat some olive oil in a pan, if your chicken thighs are particularly large I would cut in half to make it easier, dust them with flour and cook on a high heat for five minutes, regularly turning. Lower the heat and cook for a further five minutes, or until browned all over.
- Temporarily remove the pan from the heat, add the onions, carrot, celery and mushrooms and a little more olive oil, and a splash of water or stock. Season with salt and pepper. Then return to the low heat and cook for a further 5 minutes with the chicken. If you find it easier you can remove the chicken while you cook the vegetables and combine the orzo but I find it’s fine all in one pan.
- Add the nduja and allow to soften, then add the orzo and a little bit of stock to allow all the flavours to combine together.
- Add the passata and remaining stock, stir.
- Cover with a lid and allow to cook for 20 – 25 minutes on a low heat, stirring occasionally to ensure it doesn’t stick.
- If it starts to look too dry add some more water while the orzo continues to cook. You want a nice smooth consistency so you don’t want the orzo to absorb all the sauce.
- Serve and garnish with fresh parsley.
This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon