PREP TIME 20 mins, COOK TIME 2–2 1⁄2 hrs
1 tbsp olive oil
1lb 2oz (500g) skin-on, bone-in chicken thighs
3 garlic cloves, crushed
10oz (300g) onion, diced
1 green bell pepper, seeded and roughly chopped
3 celery stalks, about 9oz (250g) in total, sliced
2 x 14oz (400g) can chopped tomatoes
2 bay leaves
juice of 1 lemon
3 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tsp cayenne pepper
1 tsp dried oregano
salt and freshly ground black pepper
1lb 2oz (500g) chorizo, sliced
1 cup orzo
zest and juice of 2 lemons, to serve
1lb 2oz (500g) raw shrimp, peeled and deveined
1 Heat the oil in a large soup pot over medium heat. Cook the chicken for 2 minutes on each side until browned. Set aside. Add the garlic, onion, pepper, and celery to the pot and cook for 4–5 minutes, or until the onions are tender.
2 Return the chicken to the pot and cover with 41⁄4 cups of water. Add the tomatoes, bay leaves, lemon juice, Worcestershire sauce, hot sauce, and spices. Season to taste and bring to a boil.
3 Meanwhile, in a frying pan, cook the chorizo for 3–5 minutes, or until browned. Add it to the pot. Reduce the heat to a simmer and cook, uncovered, for 11⁄2–2 hours.
4 In a saucepan, cook the orzo in 31⁄4 cups of water with the lid slightly open for 10–12 minutes, or until tender. Drain and toss with lemon juice.
5 When the chicken is falling off the bone, remove it from the pot using a slotted spoon and transfer to a plate. Discard the skin and shred the chicken using a fork. Discard the bones and return the chicken meat to the pot. Add the shrimp, cooking for 5–7 minutes, or until pink.
6 Stir in the orzo, season to taste, and remove the bay leaves. Serve hot, topped with a pinch of lemon zest and a squeeze of lemon.