Recipe
One Pot Pulled Chicken, Red Pepper & Pesto Orzo
A comforting one-pot orzo with pulled chicken, sweet red pepper and basil pesto, finished with Parmesan for a creamy, savoury supper that comes together in one pan.
Ingredients
Ingredients
Method
15 mins prep35 mins cook50 mins total
Pat the chicken thighs dry and season with the salt and black pepper. Heat the olive oil in a wide, deep pan over a medium-high heat and brown the chicken for 3–4 minutes per side. Transfer it to a plate.
Lower the heat to medium. Cook the onion and red pepper for 5 minutes until softened, then stir in the garlic for 30 seconds.
Add the orzo and stir to coat it in the vegetables and pan juices. Pour in the chicken stock, return the chicken to the pan and bring to a gentle simmer.
Cover loosely and cook for 20–25 minutes, stirring the orzo regularly, until the chicken is cooked through and the pasta is tender. Add a splash of water if needed.
Lift out the chicken and shred it with two forks. Stir it back through the orzo with the pesto, Parmesan, lemon zest, lemon juice and parsley. Taste and adjust the seasoning before serving.
Notes
Keep the stock at a gentle simmer and stir the orzo regularly; add a splash of water if it thickens before the chicken is tender.
About this recipe
This one-pot orzo turns chicken, sweet red pepper and basil pesto into a generous supper with very little washing up. The chicken cooks gently in a savoury stock while the orzo absorbs the flavour, giving the finished dish a creamy texture without a separate sauce.
Soften the onion and pepper first, then return the browned chicken to the pan with the orzo and stock. Shred the chicken once tender, fold it back through with pesto and finish with Parmesan, lemon and parsley. Keep the pan at a gentle simmer and stir regularly so the orzo cooks evenly without catching.
