- 3 1/2 tbspolive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 1/4 tsp salt
- 6 oz dried chorizo sausages or pepperoni, quartered lengthwise & sliced thin crosswise
- 1/4 tsp dried red pepper flakes
- 1 tsp paprika
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1/4 tsp fresh-ground black pepper
- 1/2 lb orzo
- 2 tbsp lemon juice
- 1 tomato, diced
- 1/2 c chopped fresh parsley
In a large frying pan, heat 1-1/2 tablespoons of the oil over moderately low heat. Add the onion,
bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes.
Transfer the mixture to a large glass or stainless-steel bowl to cool.
Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain.
Rinse with cold water and drain thoroughly.
Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.
