with parsley and lime
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Parsley
5 grams
Diced Irish Chicken Breast
260 grams
Bell Pepper
1 unit(s)
Dried Orzo
170 grams
Prawns
160 grams
Chorizo
90 grams
Paprika
2 sachet(s)
Garlic
2 unit(s)
Tomato Paste
1 tin(s)
Lime
1 unit(s)
Ground Cumin
2 sachet(s)
Salt
0.5 tsp
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
- Peel and grate the garlic (or use a garlic press).
- Quarter the lime.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat.
- Once hot, fry the chicken for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the chorizo and pepper and fry until the pepper starts to soften, 3-4 mins.
- Drizzle in some oil (if required) then add the cumin, paprika and garlic. Fry until fragrant, 1 min.
- Add the tomato paste and orzo and cook, stirring, 1-2 mins.
- Add 400ml water (per 2P), ½ tsp sugar (per 2P), ½ tsp salt (per 2P) and a knob of butter.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Add prawns for final 5 mins of cooking time.
- Once cooked, season to taste with salt, pepper and lime juice. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Stir a knob of butter and half the chopped parsley through the orzo.
- Divide your creamy orzo between bowls.
- Top with remaining lime wedges for squeezing over.
- Finish with a sprinkling of remaining chopped parsley.
3269
kJ
Energy (kJ)
781
kcal
Energy (kcal)
21.7
g
Fat
6.2
g
of which saturates
81.5
g
Carbohydrate
15
g
of which sugars
7.7
g
Dietary Fiber
66.9
g
Protein
0
mg
Cholesterol
5.42
g
Salt
