Chicken and Leek Orzo One-Pot
Ingredients
- 300 g orzo pasta
- 500 g chicken thigh fillets, diced
- 2 leeks, sliced
- 900 ml chicken stock
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 10 g fresh tarragon, chopped
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 36.2 g
- Carbohydrate
- 57 g
- of which sugars
- 4.2 g
- Fat
- 14.5 g
- of which saturates
- 2.8 g
- Fibre
- 4.3 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep frying pan or casserole over a high heat. Season the chicken and brown in batches for 4-5 minutes, then set aside.
- 2
Reduce the heat to medium, add the leeks and garlic to the same pan, and soften for 5 minutes.
- 3
Return the chicken to the pan, stir in the orzo and Dijon mustard, then pour over the stock.
- 4
Bring to a simmer and cook for 12-15 minutes, stirring frequently, until the orzo is tender and has absorbed most of the stock.
- 5
Stir in the tarragon, check the seasoning, and serve straight from the pan.
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