 Method:Sauteing
1. Formula
- 3 1/2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 1/4 teaspoons salt
- 6 ounces dried chorizo or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise
- 1/4 teaspoon dried red pepper flakes
- 1 teaspoon paprika
- 1 pound boneless, skinless chicken breasts (about 3) cut into 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound orzo
- 2 tablespoons lemon juice
- 1 tomato, diced
- 1/2 cup chopped fresh parsley
2. Nutrition Information
- Calories: 661 kcal
- Carbohydrates: 50 g
- Dietary Fiber: 3 g
- Fat: 30 g
- Protein: 45 g
- Sugars: 6 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a large frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes. Transfer the mixture to a large glass or stainless-steel bowl to cool.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly.
- Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.
4. Remark
We've based this salad very loosely on paella, the Spanish rice dish - and you can actually make it with rice if you like. Our choice, though, is orzo, the tiny rice-shaped pasta. The cooking instructions are the same whichever you choose.
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