Description
This One Pot Ginger Chilli Chicken Orzo is a flavorful, easy-to-make weeknight meal combining tender chicken thighs with aromatic ginger, garlic, and chili, tossed with orzo pasta in a spicy and savory sauce, finished with fresh cilantro and scallions for a vibrant touch.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken thighs (skinless, boneless, free-range)
- 1 teaspoon salt
- 1 tablespoon olive oil
Vegetables and Aromatics
- 6 scallions (spring onions), sliced finely, white and green parts separated
- 1 inch piece of ginger, grated (or ginger paste)
- 4 garlic cloves, crushed
- 1 teaspoon chili flakes
Orzo and Sauce
- 1.5 cups orzo
- 3 cups chicken stock
- 1.5 tablespoons soy sauce
- 1 teaspoon fish sauce
Finishing
- 2 tablespoons chili oil
- 2 tablespoons sweet chili jam
- A handful of fresh cilantro (coriander) leaves
Instructions
- Toss and Sear Chicken: Toss the chicken thighs with 1 teaspoon of salt in a small bowl. Heat 1 tablespoon of olive oil in a large, high-sided pan over high heat. Add the chicken thighs and cook for 5 minutes on each side until charred and golden. Remove the chicken from the pan and keep them covered and warm.
- Sauté Aromatics: Reduce heat to medium. Add the white parts of the scallions, grated ginger, crushed garlic, and chili flakes to the pan. Stir and cook in the chicken juices for 2 minutes until fragrant.
- Add Orzo: Add 1.5 cups of orzo to the pan and stir for 1 minute to toast slightly and coat with the aromatics.
- Add Liquids and Simmer: Pour in 3 cups of chicken stock, 1.5 tablespoons soy sauce, and 1 teaspoon fish sauce. Stir well and bring to a simmer.
- Cook Orzo: Lower the heat to low and cook, stirring occasionally, for about 10 minutes until the orzo is al dente and the sauce is thickened.
- Combine and Finish: Nestle the cooked chicken thighs back into the orzo. Drizzle 2 tablespoons chili oil and 2 tablespoons sweet chili jam over the top. Sprinkle the green parts of the scallions and fresh cilantro leaves.
- Serve: Divide the dish between plates or bowls and serve warm for a satisfying meal.
Notes
- This recipe is perfect for a quick 30-minute meal with minimal cleanup since it's made in one pot.
- You can adjust the chili flakes and chili oil to suit your spice preference.
- Use skinless chicken thighs for tenderness and to reduce cooking time.
- Fresh cilantro adds brightness, but you can substitute with fresh parsley if preferred.
- To make it gluten free, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 bowl
- Calories: 493 kcal
- Sugar: 5.3 g
- Sodium: 1283.6 mg
- Fat: 18.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 43.9 g
- Fiber: 2 g
- Protein: 36.1 g
- Cholesterol: 122.9 mg
