Winter is on its way out, but our hunger for cosy, comforting meals isn’t going anywhere. Our friends at Krazy Kiwi Kookbox have delivered the perfect comfort dish with their Chicken, Basil & Tomato One-Pot Orzo recipe. And here’s the kicker: you only need one pot! We’re all about the convenience of whipping up a delicious, flavour-packed meal in minutes while cutting down on cleanup. Total win, right?
Reasons Why We Love Cooking With Orzo
- It’s a versatile grain: Orzo can be used in soups, salads, casseroles, or as a main dish, making it a kitchen staple.
- Low in fat: Orzo is naturally low in fat, making it a lighter choice for comfort food.
- Quick to cook: Cooks in about 10 minutes, perfect for quick meals.
Chicken, Basil & Tomato One-Pot Orzo Recipe
This recipe is hitting all the right spots with this classic combination of ingredients.
Chicken, Basil & Tomato One-Pot Orzo
The team at Krazy Kiwi Kookbox have put together the perfect Winter Warmer Comfort food recipe that is not only easy to make but hits exactly the right spot.
Ingredients
- 200g orzo
- 400g deboned chicken thighs
- 50g butter
- 15ml olive oil
- 1 garlic clove
- 500ml chicken stock
- 100ml dry white wine
- 150g cherry tomatoes
- 1 tin crushed tomatoes
- 10ml dried mixed herbs
- 2ml red pepper flakes
- 20g basil
- 50g cream cheese
- 50g parmesan
- salt and pepper
Instructions
- Heat a deep pan to medium-high heat with a dash of oil.
- Season the chicken with pepper and half the mixed herbs.
- Add the chicken to the hot pan and fry for 3-4 minutes, turning once. Transfer the chicken to a plate and return the pan to heat.
- Add the garlic and cherry tomatoes and fry for 2 minutes. Shake the pan often to prevent the tomatoes from sticking to the bottom of the pan. Transfer the tomatoes to the plate with the chicken.
- Return the pan to medium heat and add the butter, remaining mixed herbs, red pepper flakes and the orzo.
- Fry the orzo for 2 minutes, stirring constantly.
- Place the chicken into the pan and add the crushed tomatoes and white wine.
- Rinse the tin with stock and pour into the pan.
- Stir to lift any stuck-on bits from the bottom of the pan.
- Add the remaining stock and stir once. Reduce the heat to medium-low and simmer until all the liquid is absorbed and the orzo is tender, but not mushy.
- Stir in the cream cheese and cherry tomatoes.
- Shred the basil leaves and add to the pot.
- Top with grated parmesan and season with more pepper if necessary.
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