This Spanish Style Chicken Orzo is not only bursting with flavour, but is all made in one pot, making it THE perfect weeknight dinner!
I really don’t do enough one pot meals on this blog and quite frankly I don’t know why. I hate washing up just as much as the next person. I guess this time round I just couldn’t face the dishes 😂 Any who, thank god I couldn’t, the result is beyond delicious. Follow me…
Chicken and orzo is a match made in heaven. If you’re bored of chicken and rice or chicken pasta, orzo is the perfect compromise. For this recipe we’ll be using bone in skin on chicken thighs. These work great because you get a gorgeous crispy skin, which works as a nice contrast to the soft orzo. Having the bone in also allows the chicken to cook through more evenly and arguably leaves it more tender.
I’ll use the term ‘Spanish’ fairly loosely, just so I don’t anger people 😂 But for me, the flavours and ingredients in this dish offer a nice Spanish ‘kiss’. Starting with the chicken itself, I highly recommend marinating it, even if just for 30mins. This will inject flavour into the thighs and tenderize the meat. Here’s what you’ll need for the marinade:
- Olive Oil & Lemon Juice
- Smoked Paprika
- Garlic Powder
- Cayenne Pepper
I suggest marinating over night, but like I said, even just whilst you prep the other ingredients will benefit.
Process shots: Add your marinade ingredients into a small bowl (photo 1), combine until evenly blended (photo 2), pour over chicken thighs in a separate larger bowl (photo 3), cover and marinate (photo 4), place skin side down over medium high heat until crispy, then turn down to medium, flip and cook until white through the centre (photo 5).
One Pot Chicken Orzo
The perfect thing about this dish is that the orzo cooks in the pan with all the other ingredients. No pre-cooking needed. The starch from the orzo actually helps to create a silky, creamy sauce which goes down an absolute treat. Almost like a risotto.
What consistency should this be?
When you’re doing a one pan orzo there’s two ways you can go about it.
First is to make it with dry/fluffy orzo, almost like a Paella. To do this simple cut down the liquid a little bit and when it’s almost cooked, pop on the lid and turn the heat to low. Second is to make it more saucy, more like a risotto. As you can tell this is how I prefer mine. Like I said earlier, the starch from the orzo is useful in making creamy sauces, so why not utilise it?
How to make One Pan Orzo (quick summary)
- Fry red pepper and onion until soft.
- Add chorizo and garlic, fry for a minute or so longer, then add sun dried tomatoes and olives.
- Stir in tomato puree, then add orzo.
- Gradually add chicken stock until desired consistency and add seasoning
- Give it a final mix to ensure it hasn’t stuck to the pan.
- Add chicken thighs back on and garnish with parsley.
And there we have it! All my top tips for making the most glorious chicken orzo.
If you like this sound of this Spanish chicken orzo definitely make sure you check out my Spanish Chicken Tray Bake!
Hey, whilst you’re here why not check out my other recipes?
One Pan/Pot Chicken Dinners
- One Pan Roast Dinner
- Herb Roasted Spatchcock Chicken
- Honey Mustard Chicken Thighs
- Chicken Leg Quarters Tray Bake
Alrighty, let’s tuck into the full recipe for this Spanish Chicken Orzo shall we?!
How to make One Pot Chicken Orzo (Full Recipe & Video)
Spanish Style One Pot Chicken Orzo
- Large Deep Frying Pan & Wooden Spoon
- Small Bowl (for marinade)
- Large Bowl & Cling Film (for marinating)
- Sharp Knife & Chopping Board
- Jug (for stock)
Ingredients (check list):
- 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 (see notes)
- 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
- 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). Even 30mins will benefit.
- 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.
- 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.
- 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.
- Add chicken thighs back on top to heat through and garnish with fresh parsley.
Quick 1 min demo!
If you loved this One Pot Chicken Orzo then be sure to Pin them for later! Already made them or got a burning question? Give me a shout in the comments and pick up your free ecookbook on the way!