Tuscan Jerk Chicken Orzo
Serves 415 mins prep30 mins cook
A quick and easy one-pan dish featuring jerk chicken thighs, paired with orzo, sun-dried tomatoes, and spinach. The dish combines bold flavors and spices, making for a delicious meal.
0 servings
What you need
Instructions
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.View original recipe