Spanish Style One Pot Chicken Orzo

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:

•     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).
•     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.
•     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.
•     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.
•     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!)

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