Instructions:

1. Prepare Ingredients:

   • Finely dice the onion and garlic, roughly chop the red pepper, and cube the chicken breasts.

2. Cook Onion and Chicken:

   • In a large skillet or pan, heat a small amount of oil over medium heat. Add the diced onion and cook until it starts to turn golden and translucent.

   • Once the onion is caramelized, add the cubed chicken breasts to the pan. Cook until the chicken begins to brown.

3. Add Chorizo and Vegetables:

   • Once the chicken starts to brown, add the diced chorizo, chopped red pepper, and finely diced garlic to the pan. Mix well to combine and allow the chorizo to release its oils.

   • Cook for a couple of minutes until the vegetables are slightly softened.

4. Add Orzo and Liquid Ingredients:

   • Add the orzo to the pan along with the tin of chopped tomatoes and chicken stock.

   • Sprinkle in the paprika and oregano, then stir everything together until well combined.

5. Simmer:

   • Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until the orzo is cooked and the liquid has reduced slightly. The orzo should be tender but still have a slight bite to it.

6. Finish with Spinach and Parmesan:

   • Stir in the fresh spinach until it wilts and combines with the orzo mixture.

   • Finish the dish by grating plenty of Parmesan cheese over the top.

   • Serve the chicken and chorizo orzo hot, garnished with extra Parmesan cheese if desired.