One Pot Cajun Chicken and Orzo
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 2 ¼ teaspoons Cajun seasoning, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 1 cup diced andouille sausage
- 1 medium sweet onion
- 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 chopped fresh parsley leaves
Instructions
- 1
Season chicken with 1 1/4 teaspoons Cajun seasoning, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 2
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.
- 3
Add sausage, onion, bell pepper and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
- 4
Stir in tomato paste, garlic and remaining 1 teaspoon Cajun seasoning until fragrant, about 1 minute.
- 5
Whisk in flour until lightly browned, about 1 minute.
- 6
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.
- 7
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Return chicken to the Dutch oven.
- 8
Serve immediately, garnished with green onions and parsley, if desired.
