Chicken and Orzo Bake
Our tex-mex inspired Chicken and Orzo Bake has all of the nostalgia of casseroles of the past with the updated nuances of the present. Jalapeno, cilantro and lime-infused orzo is nestled beneath a bed of crispy blackened chicken and cooked until the orzo is tender and creamy and the chicken is cooked through. We finish it off with a generous sprinkle of cotija cheese, fresh lime juice and as much cilantro as your heart desires.
Servings 4 people
Cost $25
Equipment
Ingredients
- 3 lbs bone-in, skin-on chicken breasts, thighs or drumsticks If you are using breasts, be sure to cut each breast in half
- 2 3/4 tsp salt, divided
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 2 tsp olive oil
- 1 1/2 cups uncooked orzo
- 1 small onion, diced
- 3 large garlic cloves, minced
- 1/2 cup tequila (any kind)
- 2 1/2 cups low-sodium chicken stock, divided
- 1 cup packed cilantro
- 1 tbsp lime juice (about 1/2 lime), plus more for serving
- 1/2 cup plain non-fat greek yogurt
- 1 tbsp honey
- extra cilantro
- cotija cheese, queso fresco, or feta for sprinkling
Instructions
- Preheat oven to 375 degrees.
- Mix 2 teaspoons salt, cumin and paprika together in a small bowl. Pat the chicken dry with paper towels. Rub the spice mixture all over the chicken.
- Heat a large oven-proof skillet or cast iron skillet to a medium-high heat. Drizzle the bottom of the skillet with olive oil. Sear the chicken skin-side down until crispy and golden brown. Do not try to flip the chicken until it easily release from the pan, this should take about 5-7 minutes. Flip the chicken and. brown on the other side. Remove the chicken from the pan when it's crisp and brown all over.
- While the chicken sears, roast the jalapeño over an open flame on your stove. If you do not have a gas stove, you can broil the jalapeño in the oven. Roast the jalapeño until charred on all sides. Use a small knife to remove the skin and seeds.
- Add the roasted jalapeño, 1 cup chicken stock and cilantro to a blender. Blend until smooth.
- After removing the chicken from the skillet, reduce the heat to medium. Add the orzo. Cook the orzo until it is toasty and starting to brown. Add the onion and garlic, cook for 1-2 minutes until fragrant. Pour the tequila into the pan, use a wooden spoon to deglaze the pan and scrape up any brown bits accumulated from the chicken and the veggies.
- Pour the jalapeño chicken stock mixture into the pan with the orzo, tequila, onion and garlic, along with the remaining cup of chicken stock and 3/4 teaspoon salt. Give it a good stir. Add the chicken back to the pan. Bring the mixture to a boil and reduce to a simmer. Cover with a lid and transfer to the oven. Bake until the orzo is cooked through, the liquid has evaporated and the chicken has reached 165 degrees with an instant read thermometer. This should take about 25 minutes.
- Remove the pan from the oven. Use tongs to transfer the chicken to a plate. Don't forget the lid is hot! Add the Greek yogurt, lime juice and honey to the orzo. Use a fork to fluff and combine the orzo with the yogurt, lime juice and honey. Season to taste with salt and pepper.
- Nestle the chicken back on top along with any accumulated juices. Sprinkle with cheese, lots of fresh cilantro and fresh jalapeno.