Dump Bag Chicken & Chorizo Orzo

We had to jump on the trend of grab & go or 'dump bags' and we're bringing you our own version, with a one pan wonder! A smoky chicken and chorizo delight with orzo, topped with creamy feta. Simply prep the bag in advance then dump the ingredients in the pan when you're ready to cook. You can either keep the bags in the fridge (for up to 3 days) or up to 1 month in the freezer.

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Ingredients

chicken thighs 500 g (chopped)
chorizo 100 g (chopped)
bell pepper 2 (chopped)
garlic granules 2 tsp
paprika 2 tsp
chicken stock cube 1
chopped tomatoes 400 g
orzo 300 g
feta 100 g (crumbled)

Method

Prep & bag the ingredients

Chop the chicken thighs into bite size pieces. Chop the chorizo into bite size pieces, if not already chopped. Deseed and chop the bell peppers.
Add the chicken pieces, chorizo, bell peppers, garlic granules and paprika to a freezer bag. Shake to cover all ingredients and add some salt and pepper if you like too. Place in the fridge or freezer, until you want to use it. This will keep in the freezer for 1 month and in the fridge for up to 3 days.

Cook the dish

When you're ready to cook the dish: Heat a dash of oil in a large pan (with a lid) over a medium heat. Add the bag ingredients to the pan and cook for 8 minutes.
Make up the stock cube with 100ml boiling water per person.
Stir in the orzo, chopped tomatoes and stock, bring to a simmer then pop the lid on. Leave to simmer gently until the orzo is cooked - around 10 minutes. Check the seasoning and adjust to taste.

Plate up

Plate up the dish and scatter over the feta. Tuck in and enjoy!

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