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Spanish Style One Pot Chicken Orzo

65/100 by 195 users
Spanish Style One Pot Chicken Orzo

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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