Tuscan Jerk Chicken Orzo

1: Season the chicken thighs with your favorite seasoning blend.

2: Heat a large cast-iron or oven-safe skillet over medium to medium-high heat and add olive oil.

3: Sear the chicken thighs for 3 minutes per side, then remove them from the pan.

4: Lower the heat to medium, preheat the oven to 350°F, then add salted butter, onion, and garlic to the pan.

5: Toss in the pan for about 1 minute, then add orzo.

6: Toast the orzo in the butter and stir for about 2 minutes, then deglaze the pan with white wine and add chicken stock or water.

7: Once the liquid simmers and reduces by half, add heavy cream.

8: Bring to a simmer again and add wet jerk seasoning and most of the pecorino romano cheese, stirring well.

9: Add spinach, sun-dried tomatoes, and hot sauce to taste, then stir.

10: Add the chicken and its juices back to the pan atop the orzo and top with remaining cheese.

11: Bake for 20-25 minutes.

12: Top with chopped parsley and let it rest for 5 minutes before serving.