One-Pot Chicken and Chorizo Orzo Recipe
This one-pot chicken and chorizo orzo recipe actually came about completely by accident. I had chicken and chorizo that needed using up and planned to make a risotto, only to discover I’d forgotten one fairly important ingredient – the risotto rice!
What I did have was a packet of orzo that I’d never cooked before, so I decided to give that a try instead. It turned out to be one of those kitchen mistakes that works surprisingly well.
The chicken, chorizo, peppers and orzo all cook together in one pan with tomatoes, garlic, chipotle and smoked paprika, giving you a really flavourful family dinner with very little washing up afterwards.
It takes around 30 minutes from start to finish, so it’s become a great option for us when we need an easy midweek meal after a busy day.
What you need to make chicken and chorizo orzo
There are quite a few ingredients in this recipe, but most of them are simple vegetables and seasonings.
- 400g chicken breast – cut into bite-sized pieces. You could use boneless chicken thighs instead if you prefer.
- 150g Spanish chorizo – I slice this into pieces before cooking.
- 250g orzo – this is the small rice-shaped pasta that makes the dish feel a little like a risotto without actually being one.
- 1 red onion
- 150g cherry or chopped tomatoes
- 1 green pepper
- 1 yellow pepper
- 1 roasted pepper – I use one from a jar.
- 2 garlic cloves
- 2 tsp chipotle paste
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 500ml vegetable stock – chicken stock also works well.
Don’t worry if you don’t have exactly the same combination of peppers. This originally came about because I was using ingredients we already had, and it’s still the sort of recipe where I’ll happily use up vegetables that need eating.
This is an easy dish to make and one that will become a firm favourite with the family. If you want to download the printable recipe card, please see below.
One-Pot Chicken and Chorizo Orzo Recipe
Ingredients
- 400g Chicken breasts in bite-size pieces (You could use boneless chicken thighs if you prefer)
- 150g Spanish chorizo sliced
- 250g Orzo
- 1 Red onion diced
- 150g Cherry tomatoes/Chopped tomatoes
- 1 Green pepper chopped into small chunks
- 1 Yellow pepper chopped into small chunks
- 1 Roasted pepper chopped into small chunks
- 2 Cloves of crushed garlic
- 2 Tsp Chipotle paste
- 1 Tsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 500ml Vegetable stock
Instructions
- Heat a large deep frying pan or casserole dish over a medium heat with a small amount of oil.
- Add the diced red onion and cook until it starts to soften.
- Add the chorizo and chicken pieces and cook for around 5 minutes, stirring regularly.
- Add the green pepper, yellow pepper, roasted pepper, tomatoes, garlic, chipotle paste, smoked paprika and cayenne pepper. Stir everything together and cook for another couple of minutes.
- Add the orzo and stir well so it's combined with the chicken, chorizo and vegetables.
- Pour in the stock and stir again.
- Bring everything to a gentle simmer, then cook over a low heat for around 10 minutes, stirring regularly so the orzo doesn't catch on the bottom of the pan.
- The dish is ready when the chicken is completely cooked through and the orzo is tender but still has a little bite. If the orzo absorbs the liquid before it's cooked, add a small splash of water or stock and continue cooking.
- Serve while hot and enjoy.
What is orzo?
Orzo is a small type of pasta shaped a little like grains of rice. Despite its appearance, it isn’t rice – which is something I hadn’t really thought about until I bought my first packet!
This recipe was actually the first time I’d cooked with orzo. I originally planned to make risotto, but when I realised I didn’t have any risotto rice, the packet of orzo in the cupboard came to the rescue.
It’s particularly good in one-pot dishes like this because it cooks directly in the stock and absorbs all the flavours from the chicken, chorizo, vegetables and spices.
Do you need to rinse orzo before cooking?
No, I don’t rinse the orzo before adding it to this recipe. I add it straight from the packet to the pan and let it cook in the stock.
Make sure you stir the dish regularly while it’s simmering, as the orzo absorbs the liquid and can start to catch on the bottom of the pan.
Can I change the ingredients?
Definitely. This recipe started as a way of using up ingredients I already had, so I don’t think you need to be too strict with it.
You could swap chicken breast for boneless chicken thighs, use different coloured peppers or add vegetables that need using from the fridge.
For a richer finish, you could stir through a little Parmesan before serving or add some sun-dried tomatoes.
If your family prefers less heat, reduce the cayenne pepper or chipotle paste. Likewise, if you like things spicier, you can adjust them to suit.
Can I keep leftover chicken and chorizo orzo?
If you have leftovers, allow them to cool before transferring them to a covered container and refrigerating them promptly.
When reheating, make sure the chicken and orzo are thoroughly heated through before serving.
The orzo will continue to absorb some of the liquid while it sits, so you may find the dish is thicker the following day. Adding a small splash of water or stock while reheating can help loosen it again.
More easy family dinner recipes
If you enjoyed this chicken and chorizo orzo, there are plenty more easy family dinners to try on The Family Cookbook.
My leftover chicken curry is perfect when you’ve got cooked chicken that needs using, while my leftover chicken fajita casserole is another easy dinner packed with plenty of flavour.
And if you’re looking for meals with minimal washing up, have a browse through my other one-pot recipes for more family dinner ideas.
Amazing, looking forward to trying it!
I had never heard of orzo before! The dish looks delicious!
I love One Pot recipes,very tasty and less washing up to do