Description
This Spanish Style One Pot Chicken Orzo is a flavorful and hearty dish combining tender marinated chicken thighs, smoky chorizo, sun-dried tomatoes, and olives all cooked together with orzo pasta in a rich tomato and paprika-infused sauce. Perfect as an easy weeknight meal, it’s cooked entirely in one pot for minimal cleanup and maximum taste.
Ingredients
Scale
Chicken Marinade
- 600g / 1.3lb boneless skinless Chicken Thighs
- 2 tbsp Olive Oil
- 1/2 Lemon, juice only
- 2 tsp Smoked Paprika
- 1.5 tsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/4 – 1/2 tsp Cayenne Pepper
- 1/4 tsp Black Pepper
Vegetables and Add-ins
- 1 medium White Onion, finely diced
- 1 small Red Pepper, finely diced
- 150g / 5oz Spanish Chorizo, diced
- 2 cloves of Garlic, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 400g / 2 cups uncooked Orzo
- 1.125 litres / 4 1/2 cups Chicken Stock (or as needed)
- 75g / 1/2 cup Sun Dried Tomatoes, finely diced
- 50g / 1/3 cup Mixed Olives, diced
- 1/2 tsp Dried Oregano
- 1/4 tsp Smoked Paprika
- Salt & Black Pepper, to taste
To Serve
- Fresh Parsley, chopped
Instructions
- Marinate Chicken: In a large mixing bowl, whisk together the smoked paprika, dried oregano, salt, garlic powder, cayenne pepper, black pepper, olive oil, and lemon juice to make the marinade. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 20 minutes, up to overnight. Bring the chicken close to room temperature before cooking if refrigerated.
- Cook Chicken: Heat a large deep pan over medium-high heat. Add the marinated chicken thighs and fry for about 5 minutes on each side until they are lightly charred and cooked through. Adjust the heat to avoid excessive charring. Remove chicken from the pan and set aside, leaving the oil behind.
- Sauté Vegetables and Chorizo: Lower heat to medium. Add diced onion and red pepper to the pan and sauté until soft and golden. Stir in the diced chorizo and garlic, cooking for another 1-2 minutes until fragrant.
- Add Tomato Puree and Orzo: Mix in the tomato puree and fry for 1 minute to deepen the flavor. Then add the uncooked orzo and stir well to coat it evenly with the flavors.
- Add Liquids and Seasoning: Pour in the chicken stock, then stir in the sun-dried tomatoes, olives, dried oregano, smoked paprika, salt, and black pepper to taste. Bring everything to a gentle simmer.
- Simmer Until Orzo is Cooked: Reduce the heat slightly and let the mixture bubble gently while stirring regularly. Cook until the sauce thickens and orzo reaches al dente texture, about 15-20 minutes. Add extra stock or boiling water if the sauce becomes too dry before orzo is fully cooked.
- Reheat Chicken and Serve: Return the cooked chicken thighs to the pan along with any resting juices and warm through. Garnish with freshly chopped parsley and serve immediately.
Notes
- This dish is perfect for busy weeknights as it requires only one pot, making cleanup easy.
- Marinating the chicken for at least 20 minutes enhances the flavor, but marinating overnight will deepen it further.
- You can substitute chicken thighs for chicken breasts if preferred, though thighs stay more tender and juicy.
- If you run out of chicken stock while cooking, simply add boiling water to finish cooking the orzo.
- Adjust cayenne pepper according to your heat preference or omit it for mild flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 960
- Sugar: 6.57 g
- Sodium: 306 mg
- Fat: 37.34 g
- Saturated Fat: 11.19 g
- Unsaturated Fat: 23.30 g
- Trans Fat: 0.09 g
- Carbohydrates: 84.06 g
- Fiber: 6.6 g
- Protein: 69.7 g
- Cholesterol: 306 mg
