Chicken mushroom orzo
𝐂𝐡𝐢𝐜𝐤𝐞𝐧:
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
650g skinless boneless chicken thighs
3 tablespoons olive oil divided
𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬:
1 tablespoon olive oil
226g baby chesnut mushrooms
salt and pepper
𝐎𝐫𝐳𝐨:
200g orzo uncooked
5 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon paprika or more
470ml chicken stock
¼ teaspoon salt
140g fresh baby spinach
80ml double cream
80g basil pesto (premade or
fresh basil for garnish
Instructions
Sear the Chicken
Heat a cast iron skillet over medium heat for 3 minutes.
Slice chicken thighs into large pieces. Season all over with paprika, oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices in or on the chicken.
Add 2 tablespoons olive oil to the skillet. Sear chicken for 5 minutes without moving it.
Flip, reduce heat to low-medium, and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet, leaving juices behind.
Tip: Keep heat at medium or lower to avoid burning while still getting a good sear.
Cook the Mushrooms
Slice chicken thighs into large pieces. Season all over with paprika, oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices in or on the chicken.
Add 2 tablespoons olive oil to the skillet. Sear chicken for 5 minutes without moving it.
Flip, reduce heat to low-medium, and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet, leaving juices behind.
Tip: Keep heat at medium or lower to avoid burning while still getting a good sear.
Cook the Mushrooms
In the same skillet, add sliced mushrooms seasoned with salt and pepper.
Cook over medium heat for about 2 minutes per side until browned and softened. Remove half of the mushrooms to a plate.
Make the Orzo
Cook over medium heat for about 2 minutes per side until browned and softened. Remove half of the mushrooms to a plate.
Make the Orzo
Add uncooked orzo, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the skillet with cooked mushrooms. Cook the orzo and coat with seasonings and chicken juices on medium heat for 1 minute.
Pour in 2 cups chicken stock. Bring to a boil, then simmer on medium-low for 5–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. You might have to add extra chicken stock if the orzo dries out too fast.
Stir in spinach during the last 2–3 minutes of cooking so that it slightly wilts (but the spinach should not be overly cooked and mushy).
Add cream and ⅓ cup basil pesto. Stir to combine. Season with salt and pepper, if desired. If the orzo is too dry, add a small amount of extra chicken stock + extra small amount of cream.
Assemble
Pour in 2 cups chicken stock. Bring to a boil, then simmer on medium-low for 5–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. You might have to add extra chicken stock if the orzo dries out too fast.
Stir in spinach during the last 2–3 minutes of cooking so that it slightly wilts (but the spinach should not be overly cooked and mushy).
Add cream and ⅓ cup basil pesto. Stir to combine. Season with salt and pepper, if desired. If the orzo is too dry, add a small amount of extra chicken stock + extra small amount of cream.
Assemble
Stir in the reserved mushrooms. Nestle the cooked chicken on top. Reheat gently on low. Garnish with fresh basil leaves (and/or chopped basil).
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