Chicken and pepper one pot
Chef
Ingredients
2 chicken thighs (150-160g), skin removed
1 dessert spoon (10ml) olive oil
1 red pepper, cut into 3cm chunks
1 green pepper, cut into 3cm chunks
1 shallot, finely chopped
1 garlic clove, chopped
2 red chillies, sliced and deseeded
150g orzo pasta
1 dessert spoon (10ml) sweet paprika
250ml low-salt chicken stock
75g cherry tomatoes
Black pepper
Small handful parsley, chopped (optional)
10g crème fraîche (optional)
Method
-
Step 1
Preheat oven to 190°C / fan 170°C / gas mark 5. Put olive oil into a flameproof casserole dish and place over a medium heat on the hob. Season chicken with black pepper and cook until sealed on each side. Transfer to a plate for later.
-
Step 2
Add the peppers into dish and cook for 3 to 4 minutes, then add shallots, garlic and chillies. Cook for a further 5 minutes until softened. Stir in orzo and paprika.
-
Step 3
Pour the stock over and an additional 200ml of boiling water to completely cover the orzo. Place the chicken and tomatoes on top of the orzo and bake in oven for 30 minutes.
-
Step 4
Serve in bowls, topped with the crème fraîche and chopped parsley if desired.
Food facts
The pasta (orzo) is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. The recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chicken, so if you have been prescribed a phosphate binder, you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis. If you have been advised to eat less protein, you may wish to reduce the chicken and add a tin of chickpeas. This would also lower the potassium and phosphate content.
This dish is best eaten freshly made.
Uncooked rice can be used in place of orzo if your supermarket doesn’t stock it.