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Jerk Chicken Orzo

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Jamaican
Servings 6

Ingredients
  

  • 4 chicken thighs chopped
  • 2 tsp Knorr flavor base
  • 1 tbsp jerk marinade + 1 tsp
  • 1/2 green bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 shallot
  • 3-4 cloves garlic
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup orzo
  • 1/2 cup heavy cream
  • 1 1/2 cups water
  • 2 tbsp unsalted butter
  • 2 tsp olive oil
  • 1/3 cup parmesan cheese
  • 3 sprigs fresh thyme
  • 1 tsp jerk marinade

Instructions
 

  • Cut the chicken thighs into bite-sized pieces and add to a bowl. Season with 1 tbsp jerk marinade, 1 tsp of chicken flavor base, garlic powder, onion powder, and smoked paprika. Mix well to coat and let marinate for at least 15 minutes. While the chicken marinates, prep the veggies.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6 minutes, until nearly cooked through. Remove the chicken from the pan and set aside.
  • In the same pan, add 1 tsp of oil and a knob of butter. Toss in the bell peppers, shallot, and fresh thyme. Sauté for about 3 minutes, or until fragrant then add in minced garlic and saute for 2 more minutes.
  • Stir in the dry orzo and toast for 2–3 minutes, letting it soak up the flavor.
  • Pour in the water and season with roasted chicken paste, garlic paste, and 1 teaspoon of chicken flavor base and 1 tsp jerk seasoning. Carefully stir in the heavy cream to combine.
  • Grate in parmesan cheese mix to combine. Return the chicken to the skillet. Cover with foil, then place a lid on top. Cook on low for 15 minutes, or until the orzo is tender and the sauce is creamy.
Keyword Chicken Recipe, One Pot Recipe, Pasta, Weeknight Dinner