Creamy Chicken and Chorizo Risoni (Orzo)

You know how much I love a one-pan dinner – mainly because of how little I love washing up! At our place we’re about quick weeknight meals while we juggle our busy schedules, and this dish – featuring tender chicken, crispy chorizo, risoni (orzo) and a luscious creamy, garlicky sauce – is as easy as it is delicious. Risoni pasta really is such a versatile ingredient that I use in many dishes. In this recipe the risoni takes on a risotto-like texture, but this dish is SO much easier than making risotto!

There is minimal chopping, it’s made with simple ingredients, it’s on the table in less than 30 minutes and one batch of this big-batch pasta is enough to feed the whole family. It’s cosy comfort food at its best, especially when served with garlic bread or a crusty baguette to soak up all of the creamy sauce. I’m a big fan of chorizo and the lovely flavoured oils that it adds to a dish, but I’ve given options for substitutions, as well as provided ideas for increasing the veggies in the dish. As this beautiful dish is creamy and flavoursome, I enjoy serving it with a fresh green salad or simple steamed greens, but the choice is yours.

Can I substitute the chorizo?

Bacon is a great substitute (dice it, or cut it into strips, and cook it for 2–3 minutes until crispy). You could also try using salami (cut it into thick slices and cook for 1–2 minutes until crispy). Alternatively you could also leave the chorizo out completely, although the oils and robust flavours in the chorizo are what give this recipe its intensity of flavour.

What else can I add?

Add up to 2 cups of vegetables of choice after cooking the onion and garlic. Sundried tomatoes, cherry tomatoes, finely diced zucchini (courgette), finely diced mushrooms, shredded kale or diced capsicum (bell pepper) would all work well.

What can I serve with Creamy Chicken and Chorizo Risoni?

This recipe pairs with just about anything! A simple green salad with a balsamic or lemon and olive oil dressing would be perfect to cut through the richness of the sauce. Steamed vegetables like broccoli, broccolini (tender-stem broccoli), green beans or asparagus would also work well. Garlic bread or a crusty baguette can be served on the side to soak up the creamy sauce.

Hot tips for cooking risoni (orzo) with success

Monitor the liquid – Risoni absorbs liquid quickly, so keep an eye on the pan and add a splash of stock or water if it starts to look dry or is sticking to the bottom of the pan.
Stir frequently – Stirring also prevents the risoni from sticking to the bottom of the pan and ensures even cooking.
Add the spinach last – Stir in the baby spinach at the end to retain its vibrant colour. You can shred it, if preferred, but I like to leave it whole (one less step!).

Watch how to make Creamy Chicken and Chorizo Risoni (Orzo)

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Creamy Chicken and Chorizo Risoni (Orzo)

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5 from 3 reviews

This Creamy Chicken and Chorizo Risoni (Orzo) is a fuss-free weeknight dinner, all made in the one pan with a rich, creamy sauce flavoured with smoky chorizo. It is on the table in less than 30 minutes.

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

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• 300 g (101/2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast, see note 1)
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• ½ tsp sweet paprika
• ½ tsp dried oregano
• 1 tbsp olive oil
• 250 g (9 oz) chorizo, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste (concentrated puree)
• ⅓ cup (80 ml) white wine (optional)
• 1 cup (200 g) risoni (orzo) pasta
• 2 cups (500 ml) chicken stock
• ½ cup (125 ml) thickened (heavy) cream
• 1 cup (100 g) grated parmesan, plus extra for garnish
• 2 firmly packed cups (100 g) baby spinach
• Extra salt and pepper, to taste

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Instructions

1. Place the chicken in a medium bowl. Add the salt, pepper, paprika and dried oregano. Toss to coat using tongs. Set aside.
2. Heat the olive oil in a large deep, heavy-based pan over medium heat. Add the diced chorizo and cook for 2–3 minutes or until crispy. Set aside on a plate.
3. To the same pan, add the onion and garlic and cook until fragrant for 1–2 minutes.
4. Add the chicken and cook, stirring, for 2–3 minutes until browned.
5. Add the tomato paste and cook for 1 minute until it deepens slightly in colour.
6. Add the white wine (if using) and cook for 1 minute or until it has mostly evaporated.
7. Add the risoni and chicken stock and return the cooked chorizo to the pan. Stir to combine and bring to a simmer.
8. Reduce the heat to low and simmer, stirring occasionally, until the risoni is tender and most of the liquid is absorbed, about 10 minutes.
9. Stir in the cream and parmesan. Cook for another 1–2 minutes or until the sauce has thickened.
10. Turn the heat off. Add the baby spinach and stir it through until wilted. Season with extra salt and pepper to taste (you won’t need much salt, if any, as the chicken stock and chorizo are salty).
11. Garnish with extra grated parmesan and serve immediately.

Equipment

Chef Knife

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Large Wooden Spoon

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Staub Chistera

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Tongs

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Notes

Note 1 – My preference is chicken thigh as it stays juicy during the cooking process, but you could also use chicken breast which, although firmer in texture, is equally delicious.

Make ahead

This recipe can be made ahead and stored in the refrigerator for up to 3 days. Reheat with a little extra liquid to maintain its creamy consistency. Not suitable to freeze (as the risoni can go mushy).

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of stock or water to loosen the sauce if needed. Not suitable to freeze (the risoni can go mushy).

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: mains, pasta, chicken, one pan, quick and easy
• Method: pan
• Cuisine: Italian, American, Australian