One Pot Chicken Orzo!
- 675g Whieldons Boneless, Chicken Thighs (6)
- 3 Tablespoons Butter
- Salt and Pepper
- Cajun
- Smoked Paprika
- 1 Lemon
- 500g Uncooked Orzo
- 3 Garlic Cloves finely diced
- 2 Chicken Stock Cubes
- 2 Tablespoons Butter melted
- Fresh Parsley chopped
- Parmesan Cheese
Method
Season the chicken - I use salt & pepper, cajun, smoked paprika & the juice from half a lemon.
(Please note if you do not like spice, it tastes just as good without the cajun and smoked paprika)
Leave to marinate for at least 20minutes or the night before is even better if you're planing ahead.
Heat the 2 tablespoons of butter in a large pan or skillet over a medium heat.
Add the chicken to the pan and cook on both sides until golden brown, about 5 minutes per side. Once both sides are done, transfer to a side dish.
Add a tablespoon of butter or olive oil to the remaining juices in the pan. Add the orzo and stir so it is completely coated. Stir in the garlic & cook, stirring often, so the orzo toasts and turns slightly golden.
Combine & stir 2 chicken stock cubes with 500ml boiling water, once dissolved, pour the chicken stock in with the orzo. Place the chicken thighs back into the pan with the stock and the orzo. Bring the mixture to a boil.
Reduce it to a simmer and cover. Cook for 20 minutes, until the liquid is absorbed and the chicken reaches 75'C internally.
Keep checking every 10 minutes as this will differ based on how high your “simmer” is!
Finally squeeze over the juice from the other half of your lemon, top with parmesan cheese and chopped fresh parsley.
Serve immediately!
Enjoy!
