1 red onion, in small cubes
1 red bell pepper, in small cubes
1 zucchini (75 g), in small cubes
1 carrot (50 g), in small cubes
2 cloves garlic, minced
1 tsp. sweet smoked paprika
1 tsp. brown sugar
1 tsp. balsamic vinegar
1 cup orzo (125 g)
2 cups stock (chicken or vegetable), hot
1 cup passata (strained tomatoes)
1 tsp. dried thyme
10 cherry tomatoes (I used way more), halved
2 to 4 cooked chicken breasts (see note above), sliced
Heat 1 tablespoon of olive oil in a deep skillet. Add the onion, bell pepper, zucchini, and carrot and fry for a few minutes, until starting to get tender.
Add the garlic, paprika, brown sugar, balsamic vinegar, and orzo. Stir to coat orzo in the mixture. Add the stock and passata. Bring to a boil, then cover and simmer about 15-20 minutes, or until most of the liquid has been absorbed and the orzo is cooked.
Add the thyme and tomatoes and stir until the tomatoes have softened slightly (I left them raw). Add the chicken (warm it up right in the pan if necessary) and serve.