Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A family-friendly one-pan orzo bake with chicken, tomato sauce, spinach, and a golden cheese topping.
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Ingredients
wide ovenproof pan, knife, oven
Method
Heat 1 tablespoon olive oil, then heat the oven to 200C. Dice the onion, finely chop the garlic, cut the chicken into bite-sized pieces, and boil a kettle.
Warm a wide ovenproof pan over a medium-high heat, add the chicken, and cook for 5 to 6 minutes until lightly golden on the outside, then lift it onto a plate. Hold back extra salt and black pepper until the final taste check.
Add the onion to the same pan and cook for 4 minutes until starting to soften, then stir in the garlic and smoked paprika for 1 minute.
Stir in the orzo, passata, chicken stock, and browned chicken, scraping the base of the pan, then bring to a steady simmer. Add a small pinch of sugar only if the tomatoes taste sharp.
Cover with a lid or foil and bake for 12 minutes until the orzo is nearly tender and the sauce is still a little loose.
Stir in the spinach and a squeeze of lemon, scatter over the cheddar, then bake uncovered for 8 to 10 minutes until bubbling, golden, and the chicken is piping hot.
Rest for 3 minutes so the sauce settles, then serve with the remaining lemon cut into wedges. Taste once everything is assembled, then add a little salt and black pepper only if needed.
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