Creamy Chicken Chorizo Orzo One Pot Dinner
This Creamy Chicken Chorizo Orzo Casserole is a one-pan dinner packed with smoky, cheesy, and zesty flavor. With chicken, chorizo, sweet peppers, creamy orzo, and a splash of lime, it's a comforting, crowd-pleasing meal that's easy enough for weeknights but tasty enough to impress.
Servings 6 Servings
Ingredients
- 2 tablespoons Extra Virgin Olive Oil or spray
- 1 pound Chicken Breasts boneless, skinless
- 1 teaspoon Salt
- ½ teaspoon Ground Black pepper
- 1 teaspoon Smoked Paprika or sweet paprika
- 1 teaspoon Ground Cumin
- 6-7 ounces Chorizo, pre-cooked links
- 1 Yellow Onion, diced
- 1 Red bell pepper, diced
- 3 cloves Garlic, minced
- 4 Cups Chicken Broth or Stock
- 3 Tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1 Lime
- ½ cup Half and Half you can substitute milk or heavy cream
- ¼ cup Shredded Parmesan cheese
- 2 Scallions (Green Onions), sliced
- 16 ounces Orzo pasta
Instructions
Prep-Ahead Steps
- PREP SEASONINGS. Measure out the seasonings into a small bowl (Salt, Pepper, Paprika, Cumin) and then mix to combine. Half will be used to season the chicken and the remainder for the sauce.
- PREP CHICKEN and CHORIZO. Cut the chicken into 1 inch cubes, then season with about half of the seasonings you just blended together. For the chorizo, peel off and discard the outer casing and then dice it.
- PREP VEGGIES. Peel and dice the onion. Dice the red pepper. Mince the garlic. Slice the scallions.
Cooking Steps
- COOK CHICKEN. Preheat a high sided large skillet or Dutch oven over medium-high heat and add the olive oil and seasoned chicken pieces. Let the chicken sear on one side for 2-3 minutes and then stir to cook until you no longer see pink, about 5-6 more minutes. Transfer the chicken to a plate and return the pan or pot to the stove.
- CHORIZO AND VEGGIES. Add the chorizo to the same hot skillet used for the chicken. Cook for 2-3 minutes to render out some of the fat. Then add the onion, red pepper, and garlic. If there is not enough fat from the chorizo, you can add a teaspoon or so of olive oil to help coat the veggies. Cook the veggies for 2-3 minutes, to release aroma and start to glisten.
- COOK ORZO. Add the broth/stock, tomato paste, remainder of the seasonings blend, oregano, and juice from a lime. Whisk to combine and then add in the orzo. Stir to combine, then bring to a boil, stir again, reduce heat to a light simmer. Then cover and cook for 10 minutes, stirring the orzo after 3 minutes, then again after 5-6 minutes, to make sure it is not sticking to the bottom or clumping.
- ADD CHICKEN AND FINISH. After 10 minutes, add the chicken and any juices back to the pot, plus the parmesan cheese, half and half (or milk) and parsley. Mix gently then let cook for a final 5 minutes to finish cooking and thicken. If the orzo is too al dente for you, you can stir and cook for a few more minutes with the lid off. Garnish with parmesan and scallions. Serve and Enjoy!
