Ingredients
For the vegetables: 3 1/2 tablespoons olive oil 1 onion, chopped 1 green bell pepper, chopped 1 1/4 teaspoons salt For the meat: 6 ounces dried chorizo sausages or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise 1/4 teaspoon dried red pepper flakes 1 teaspoon paprika 1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes 1/4 teaspoon fresh-ground black pepper For Pasta: 1/2 pound orzo (about 1 cup) 2 tablespoons lemon juice 1 tomato, diced 1/2 cup chopped fresh parsley
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Preparation
FOR THE VEGETABLES: 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.
FOR THE MEAT: 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.
FOR THE PASTA: 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.
TO SERVE: 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.
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