Chicken & Pancetta Creamy Orzo

• portions: 4
• temps actif: 45 mins
• temps total: 45 mins

Ingrédients

• 500g orzo

• 500g chicken thighs

• x400g unsmoked pancetta

• 100g Parmesan

• 1L chicken stock

• x2 brown onions

• x4 garlic cloves

• 100ml double cream

• Green beans

• Sweetcorn

• fresh parsley

Instructions

1. Fry up the pancetta until crispy and set aside. Remove most of the fat separately, to use for the veg later.

2. In the same pan, fry up your chopped chicken thighs and season with salt and pepper. Remove and set aside.

3. Fry up your chopped onions and green beans in the same pan and add pancetta oil as needed.

4. Once softened add in your orzo and toast slightly for 1-2mins. Then add half your chicken stock and let it reduce, stirring occasionally.

5. Add your garlic in and stir for 1-2mins before adding anymore liquid. At this stage I’d also add sweetcorn.

6. Continue to add the rest of the chicken stock as required while stirring, until mostly cooked.

7. Add in your cream and the majority of your Parmesan and mix together.

8. Then add your chicken and pancetta back in and stir through to warm up.

9. Add any more chicken stock for any further cooking needed or to loosen the sauce to desired consistency.

10. Stir through the majority of the fresh parsley and season with salt and pepper as needed.

11. Serve with leftover Parmesan and parsley.