One Pan Wonder: Tex-Mex Chicken Orzo
Introducing one pan wonder: Tex-Mex chicken orzo! Spring leeks, pantry staples and bone-in chicken thighs turn creamy dreamy with the addition of orzo, heavy cream, cheese and tortilla chips. Perfect family dinner that requires minimal prep and cleanup. Let’s get to it!
How to cook chicken thighs.
Bone in chicken thighs are cheaper than breasts and much more flavorful. Since this recipe calls for braising, leaving them bone-in is super important for max flavor and tenderness. If you do not like chicken thighs, chances are, they weren’t cooked long enough. The beauty of this Tex Mex chicken orzo recipe is that the thighs are first seared and then cooked until tender in a feisty, smokey leek infused braising liquid. This usually takes around an hour. Once all the meat is stripped from the bones, it returns to the pan to soak in Tex Mex flavors.
What are spring leeks?
Spring leeks are the first leeks of the season, typically overwintered. When cooked in butter they soften and sweeten. They impart a mellow flavor of onion and garlic. Basically, the love child of the two alliums.
A few things to remember about leeks.
Leeks do not store for very long in the refrigerator. Unlike an onion, that can be stored for months in a root cellar or basement, leeks need refrigeration once harvested. They are best eaten within a week.
The nooks and crannies of leeks often hold a lot of soil. I recommend slicing them horizontally in half then rinsing under cool water.
For this recipe, use the white and light green parts. The tops can be used for making broth.
Pantry staples for Tex-Mex orzo chicken.
It’s that time of year when the garden season is just gearing up but there isn’t an incredible amount to harvest without a greenhouse. I heavily rely on pantry staples such as roasted red peppers and pickled jalapenos for fresh flavor.
I of course hope you have fun canning your own veggies but in case you are out, I like Mezzetta brand for roasted red peppers.
When preparing, remove the peppers, letting the excess oil drip back into the jar. Roughly chop before throwing in the pan. If you are reading this when peppers are in season, lucky you! Simply char, steam, remove stem and skins and chop!
I find pickled jalapeno is a bit feistier than fresh. Start with 1/4 cup for a mild heat, add more for a bigger kick.
Spices.
Cumin, smoked paprika, coriander and pepper are all dried spices used to give this dish a smokey, spicy Tex-Mex flavor. Before using your dried spices, give them a smell. If they have no smell, toss them into compost.
Finishing up.
Heavy cream is added to the end to take this one pan wonder all the way to comfort food country. Turn the heat off to ensure the heavy cream doesn’t seize up. Simply stir to warm through.
Don’t make the mistake of thinking the toppings are optional. Toppings are NOT optional. Each serving needs a mess of shredded cheese and a heavy hand full of tortilla chips. The crunch is a perfect juxtaposition to the creamy, cheesy orzo. I recommend shredding cheddar or gouda off the block.
Tex Mex Orzo Chicken
Ingredients
- 3 tbsp olive oil
- 4 bone-in chicken thighs patted dry
- 2 ½ tsp salt divided
- 2 heaping cups white and light green parts, sliced (2-4 leeks)
- 2 tbsp butter
- 1 cup roasted red peppers oil drained, roughly chopped
- ¼ cup pickled jalapenos
- 1 cup frozen sweet corn
- 2 tsp cumin
- ¼ tsp pepper
- 1 tsp smoked paprika
- ½ tsp coriander
- 2 cups chicken broth warmed
- Juice of 2 limes
- 1 tbsp honey
- ¾ cup orzo
- ¾ cup heavy cream
- Shredded cheddar cheese and tortilla chips for serving NOT optional!
Instructions
- Work 2 tsp of salt all over chicken, including under skin.
- Over medium heat, add olive oil to a large skillet.
- When hot but not smoking, sear chicken thighs on both sides. Set aside.
- Lower heat to med/low. Add butter and leeks. Stir to coat.
- Once softened, add red peppers, jalapeños, sweet corn, rest of salt, cumin, pepper, smoked paprika and coriander.
- Cook until fragrant and leeks begin to caramelize.
- Pour in broth along with lime juice. Nestle thighs into the cooking liquid, spooning some on top.
- Drizzle honey over top.
- Bring dish to a simmer. Set heat to low and cover to cook for 50 minutes.
- Add orzo and cover for 10-15 minutes or until the meat easily pulls away from the bone.
- Strip meat from the bone. Discard skins and bones. Add chicken back to pot.
- Turn heat off then add heavy cream. Stir to warm through.
- Serve with cheese and plenty of tortilla chips.
