You’ll Need
For the Pot
2 chicken thighs, diced
120g cooking chorizo, diced
180g dried orzo
1 small red pepper, diced
1 small shallot, finely diced
2 cloves garlic, finely sliced
1 tbsp extra virgin olive oil
500ml hot chicken stock
½ tsp saffron
1 tsp smoked paprika
½ tsp dried oregano
Sea salt
Freshly cracked black pepper
To Finish
40g grated Parmesan
2 tbsp double cream
1 tbsp chopped fresh parsley
Zest of ½ lemon
To Serve
Rocket salad
Warm garlic bread
Optional but Dangerous
Burrata
Crispy pancetta
Chilli flakes
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Add the olive oil, chicken, chorizo, shallot, garlic and red pepper to a foil tray or oven-safe dish.
Air fry for 8–10 minutes, stirring halfway through, until the chicken starts colouring and the chorizo releases its rich oils.
Stir in the smoked paprika, oregano, saffron, sea salt and freshly cracked black pepper.
Add the dried orzo and mix well so every grain is coated in the flavoured oil.
Pour over the hot chicken stock and stir thoroughly.
Return to the air fryer and cook at 180°C for 16–18 minutes, stirring every 5–6 minutes to keep the orzo creamy as it absorbs the stock.
Once the orzo is tender and most of the liquid has been absorbed, stir through the double cream and grated Parmesan.
Return to the air fryer for 2–3 minutes until the sauce becomes rich, creamy and lightly bubbling.
Finish with chopped parsley and fresh lemon zest.
Serve immediately with a simple rocket salad and warm garlic bread.