2
Tip the chicken back into the pan with any juices. Grate or crush in the garlic and stir. Add the mustard, paprika, Worcestershire sauce, then add the orzo and stock. Stir well, then bring to a simmer. Once simmering, reduce the heat to
low and cover with lid. Cook for 8-10 mins, stirring occasionally, to pick up any bits sticking to the base, until the orzo is cooked and the stock has been absorbed. Add a splash of water during cooking if you need to.
