Spanish Style One Pot Chicken Orzo

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Marinating time: 30 minutes  |  Total Time: 40 minutes  |  Servings (click slide): 4  |  Calories: 960kcal

This Spanish Style Chicken Orzo is not only bursting with flavour, but is all made in one pot, making it THE perfect weeknight dinner!

Ingredients (check list):

Marinade

• 4-6 Chicken Thighs (bone in, skin on)


• 2 tbsp each: Olive Oil, Lemon Juice


• 2 tsp Smoked Paprika


• 1.5 tsp Oregano


• 1 tsp Salt


• 1/2 tsp each: Garlic Powder, Cayenne Pepper


• 1/4 tsp Black Pepper

One Pot Ingredients

• 2 cups Orzo


• 3-4cups / 750ml-1litre Chicken Stock, or as needed


• 5.3oz / 150g Chorizo, diced


• 3/4cup / 75g Sun Dried Tomatoes, finely diced


• 1 medium White Onion, finely diced


• 1/2 medium Red Pepper, finely diced


• 1/2cup / 40g Olives, diced


• 1 tbsp Tomato Puree (Tomate Paste in US)


• 1 clove Garlic, minced


• 1/2 tsp each: Smoked Paprika, Oregano


• Salt Black Pepper, to taste


• Fresh Parsley, to serve

Instructions:

1. In a small bowl mix together your marinade, then combine in a larger bowl with your chicken. Cover and marinate for up as long as you have time for (up to 12hours).


2. Fry chicken thighs skin side down over medium-high heat until crispy, then flip, turn down to medium heat and fry until white through the centre. Remove from pan and pour out excess fat, leaving around 1 tsp.


3. Add your onion pepper and fry until soft. Add your chorizo garlic and fry for a couple of minutes longer, then add your sun dried tomatoes and olives.


4. Fry off your tomato puree for a few mins then stir in your orzo until completely coated. Gradually start pouring in your stock, stirring so the orzo doesn’t catch to the pan. Use more/less stock depending on consistency preference (see notes). Season with smoked paprika, oregano and salt pepper when almost cooked.


5. Add chicken thighs back on top to heat through and garnish with fresh parsley.

Notes:

a) Consistency – I like mine Risotto style i.e more liquidy, so I tend to use more stock. If you like your orzo more like dried rice, then only add enough liquid until it’s just about cooked, then pop on a lid, turn heat to a low and let the orzo steam to finish cooking. Either way if you run out of stock then use water.

b) Calories – Based on sharing 6 thighs between 4 people (hefty portions!)

THE BEST OTHER RECIPES BELOW

Instant Pot Chicken Marsala Recipe