Prawn & Chicken Orzo Paella
Created by ImPat on October 22, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #15006
Ingredients
- 2 teaspoons sesame oil
- 125 grams shallots (golden, 4 small, peeled and thinly sliced)
- 20 grams fresh gingerroot (grated)
- 2 garlic cloves (finely chopped)
- 400 grams raw boneless skinless chicken breasts
- Salt and pepper
- 250 grams dry orzo pasta
- 1 1/2 teaspoons smoked paprika
- 600 ml chicken stock (homemade or low salt)
- 225 to 250 grams cooked shrimp (small prawns)
- 1/4 cup lemon juice (fresh)
- 3 teaspoons soy sauce
- 1/3 cup coriander leaves (chopped plus extra to garnish)
How to Make
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Step 1: Cut chicken into 2cm-3cm dice.
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Step 2: Heat sesame oil in deep frying pan over medium heat.
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Step 3: Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
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Step 4: Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
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Step 5: Add orzo and stir to coat with oil and let it start to absorb flavours.
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Step 6: Season with paprika and cover ingredients with stock (you may not need all at once).
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Step 7: Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
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Step 8: When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
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Step 9: Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
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Step 10: Stir through the chopped coriander and serve scattered with extra leaves.
Nutritional Facts
- Serving Size: 1 (431.1 g)
- Calories 568.9
- Total Fat - 10.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 208.2 mg
- Sodium - 1138.9 mg
- Total Carbohydrate - 64.8 g
- Dietary Fiber - 8.8 g
- Sugars - 5.5 g
- Protein - 53.9 g
- Calcium - 95.4 mg
- Iron - 2.9 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.3 mg