Orzo One pot

This is a great Sunday lunch option, or for a dinner that can be part made in advance.


Serves 4-6


  • 3tbsp oil


  • 6 boned chicken thighs


  • 2 large carrots, diced


  • 1 onion, diced


  • 2 large sticks celery, diced


  • 3 garlic cloves, sliced


  • 2tsp fennel seeds


  • 300g orzo


  • 900ml veg stock


  • 200g broccoli, cut


  • 200g baby corn


  • Sprinkling of herbs to finish (if you have them)


  1. Heat 2tbsp of the oil in a large pan and cook the chicken thighs until browning and golden. Remove them and set them aside.
  2. Scrape any of the brown meat off the bottom of the pot, add the last tbsp of oil and stir in the onion, garlic, carrot, fennel seeds and celery and cook until softening (around 10mins).
  3. Stir in the stock, chicken, orzo, broccoli and sweetcorn and pop on a lid to simmer for 20mins. Serve with a sprinkling of herbs and salad.

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