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Chicken and Chorizo Orzo1

Chicken and Chorizo Orzo

Dmitri Magi
Chicken and Chorizo Orzo is a quick, flavorful one-pan dinner perfect for busy nights. Ready in 20 minutes, it’s creamy, hearty, and packed with tender chicken, smoky chorizo, and perfectly cooked orzo—comfort food made easy!
Calories: 510 | Protein: 40g | Carbs: 45g | Fat: 15g
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 510 kcal

Equipment

  • Large frying pan or skillet with a lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • For the Dish:
  • 1 diced onion
  • 2 tbsp tomato purée
  • 400 g diced chicken breast
  • 140 g diced chorizo
  • 400 ml stock chicken or vegetable
  • 300 g orzo
  • 1/2 tin chopped tomatoes about 200g
  • 15 g sundried tomatoes chopped
  • 2-3 tbsp reduced-fat cream
  • 3 crushed garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 20 g Parmesan cheese
  • Optional: Chopped parsley for garnish

Instructions
 

  • Step 1: Sauté the Veggies and Chorizo.
  • Heat a large frying pan over medium heat. Add the diced onion and chorizo, and sauté until the onion is softened and the chorizo releases its oils.
  • Step 2: Add the Garlic and Chicken.
  • Stir in the crushed garlic and cook for 30 seconds. Add the diced chicken, garlic granules, smoked paprika, and onion granules. Cook until the chicken starts to brown on all sides.
  • Step 3: Add Tomato and Orzo.
  • Stir in the tomato purée and cook for 1-2 minutes. Add the uncooked orzo and mix well. Pour in the chopped tomatoes and stock gradually, stirring occasionally. Let the mixture simmer, adding more stock as needed until the orzo is tender.
  • Step 4: Finish with Cream and Cheese.
  • Once the orzo is almost cooked, stir in the reduced-fat cream and Parmesan cheese. Mix until the sauce is creamy and coats the orzo.
  • Step 5: Serve.
  • Top with chopped parsley and serve hot with a side of steamed broccoli or your favorite greens.

Notes

  • Stir Occasionally: Keep stirring the orzo while it cooks to prevent it from sticking to the bottom of the pan.
  • Add Stock Gradually: Adding the stock in small amounts ensures the orzo absorbs it evenly, creating a creamy texture.
  • Don’t Overcook the Chicken: Brown the chicken just enough to seal in the juices; it will finish cooking as the orzo simmers.