Spicy orzo with ’nduja, fresh tomatoes and pan-fried chicken – easy and really delicious.
Orzo with ’nduja, fresh tomatoes and pan-fried chicken – a wonderfully creamy orzo dish with plenty of flavour, heat and depth. The spicy ’nduja melts into the fresh tomatoes, white wine and stock to form the most delicious sauce around the orzo. On top goes juicy, pan-fried chicken, and the dish is finished with plenty of fresh basil. Simple, spicy and really, really good.
’Nduja is a hot, spreadable salami from Calabria in southern Italy, and it really comes into its own in dishes like this. As it heats, it melts into the sauce and adds richness, heat and a wonderful depth. Together with the fresh tomatoes you get a lovely balance between spicy, sweet and fresh.
I start by frying the onion before adding the garlic, fresh tomatoes and dried herbs. Then the tomato purée and ’nduja go into the pan and cook along until the ’nduja has melted and worked its way in among the tomatoes.
Next I pour in the white wine and let it reduce a little before adding the orzo along with the stock. I add the stock in several batches rather than pouring it all in at once. That makes it much easier to control the consistency and get the orzo exactly the way I want it.
How much stock you need can vary a little depending on the heat of the pan and how quickly the orzo absorbs the liquid. So add more as you go, whenever the orzo starts to run short of liquid. It should end up creamy and moist – a little like a risotto in consistency – and must not boil dry. The orzo also thickens quickly once it comes off the heat, so leave it slightly creamier than you think necessary.
While the orzo cooks, I fry the chicken. I halve the chicken fillets horizontally, parallel to the board, so I get four flatter pieces. That makes them much easier to fry evenly, giving you a good golden crust on the outside and juicy meat inside.
When the orzo is tender and the consistency just right, I stir in plenty of freshly chopped basil. It adds freshness and goes really well with both the tomatoes and the spicy ’nduja.
Slice the chicken, arrange it over the creamy orzo and finish with a little extra fresh basil on top.
This really is one of those dishes that tastes like far more work than it actually is. Creamy orzo, fresh tomatoes, spicy ’nduja and juicy pan-fried chicken – lots of flavour brought together in one simple dish, perfect for weeknights and weekends alike.
Orzo with ’nduja, fresh tomatoes and chicken
Ingredients
- 2 large chicken breast fillets
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 400 g cherry tomatoes, halved
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp tomato purée
- 2 tbsp ’nduja
- 150 ml white wine (can be replaced with stock)
- 400 g orzo
- 700-800 ml stock – chicken or vegetable
- 5 sprigs basil, chopped
- Salt and freshly ground pepper
- Olive oil
Method
- Slice the chicken breast fillets in half horizontally (parallel to the board) – so you have 4 flat fillets. Season with salt, freshly ground pepper and, if you like, a few other spices such as paprika and thyme. Set aside.
- Heat a frying pan and fry the onion in a splash of oil until soft and translucent.
- Add the garlic and tomatoes and fry until the tomatoes are just starting to soften.
- Stir in the tomato purée, ’nduja and the dried herbs and heat through well.
- Pour in the white wine and let it reduce before adding the orzo and the stock. Cook the orzo over a medium heat until al dente – stirring as you go. I like to add the stock in 3-4 batches – a bit like a risotto, so I can control the consistency more easily.
- Meanwhile, heat a second frying pan and brown the chicken well for a couple of minutes on each side. Then turn the heat down – and let it finish cooking gently over a low heat. This gives you the juiciest piece of chicken.
- When the orzo is tender, stir in the fresh basil. Season to taste with salt and freshly ground pepper – and adjust the consistency with more stock if needed. It should be soft and creamy.
- Slice the chicken and lay it on top – and, if you like, finish with a little freshly chopped basil and a drizzle of olive oil before serving.
Nutrition
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