Description
This Spanish Style One Pot Chicken Orzo is a flavorful and hearty meal combining tender marinated chicken thighs, smoky chorizo, and perfectly cooked orzo pasta in a rich tomato and chicken stock sauce. Easy to prepare all in one pot, making it an ideal weeknight dinner packed with vibrant Mediterranean flavors.
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
Main Ingredients
- 1 medium White Onion, finely diced
- 1 small Red Pepper, finely diced
- 150g / 5oz Spanish Chorizo, diced
- 2 cloves 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
- Fresh Parsley, to serve
Instructions
- Marinate the 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. Toss the chicken thighs in this mixture until fully coated. Cover and refrigerate for at least 20 minutes or up to overnight. Bring to near room temperature before cooking if refrigerated.
- Cook the Chicken: Heat a large deep pan over medium-high heat. Add the chicken thighs and fry for about 5 minutes on each side until lightly charred and cooked through. Adjust the heat if the chicken chars too quickly. Remove chicken and set aside, leaving oil in the pan.
- Sauté Vegetables and Chorizo: Lower the heat to medium. Add diced onion and red pepper to the pan, frying until softened and golden. Then add diced chorizo and garlic, frying for an additional 1-2 minutes until fragrant.
- Add Tomato Puree and Orzo: Stir in the tomato puree and cook for one minute. Add the uncooked orzo and stir well to combine.
- Simmer with Stock and Add-ins: Pour in the chicken stock and add the sun dried tomatoes, mixed olives, dried oregano, smoked paprika, salt, and black pepper. Stir thoroughly and bring to a gentle simmer. Reduce heat slightly to maintain a steady bubble.
- Cook Orzo and Thicken Sauce: Let the mixture simmer until the orzo is al dente and the sauce thickens, stirring regularly. If the sauce dries out before the orzo is cooked, add more stock or boiling water as needed. Adjust seasoning to taste.
- Reintroduce Chicken and Serve: Add the cooked chicken back into the pot to warm through with its resting juices. Garnish with fresh parsley and serve immediately.
Notes
- This dish is perfect for busy weeknights since it’s made entirely in one pot, minimizing cleanup.
- Marinating the chicken for longer enhances flavor but even a short 20-minute marinade will improve taste.
- Feel free to substitute chicken stock with vegetable stock or water if preferred.
- Adjust cayenne pepper amount to control the spiciness according to your taste.
- Use skinless chicken thighs for tenderness and quick cooking; bone-in can be used but will increase cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 960 kcal
- Sugar: 6.57 g
- Sodium: 306 mg
- Fat: 37.34 g
- Saturated Fat: 11.187 g
- Unsaturated Fat: 23.301 g
- Trans Fat: 0.091 g
- Carbohydrates: 84.06 g
- Fiber: 6.6 g
- Protein: 69.7 g
- Cholesterol: 306 mg
