Spanish Style One Pot Chicken Orzo

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Ingredients:

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.

This article and recipe adapted from this site

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