One Pot Cajun Chicken and Orzo
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pot Cajun Chicken and Orzo
Description
The recipe starts by seasoning chicken thighs with Cajun seasoning, salt, and pepper before searing them in butter until cooked. After removing the chicken, diced andouille sausage and a mix of onion, bell pepper, and celery are sautéed to tender. Tomato paste, garlic, and remaining seasoning are added, followed by flour to thicken the mixture. The chicken stock and diced tomatoes create a savory base, into which orzo pasta is stirred and cooked until tender. The chicken is returned to the pot to finish.
This dish offers a blend of smoky sausage, spicy chicken, and soft pasta enriched by the Cajun spices. It can be served immediately, garnished with fresh green onions and parsley for added color and mild onion flavor.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- 2 ¼ teaspoons Cajun seasoning divided
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons butter unsalted
- 1 cup andouille sausage diced
- 1 onion medium sweet
- 1 green bell pepper diced
- 1 rib celery diced
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 cup orzo pasta
- 2 green onions thinly sliced
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken with 1 1/4 teaspoons Cajun seasoning, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Add sausage, onion, bell pepper and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste, garlic and remaining 1 teaspoon Cajun seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and diced tomatoes, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Return chicken to the Dutch oven.
- Serve immediately, garnished with green onions and parsley, if desired.
User Reviews
Overall Rating
5
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