Chicken and Shrimp Orzo Paella
Ingredients
The protein
-
4
pieces
boneless skinless chicken thighs
-
8
pieces
jumbo gulf shrimp, peeled and deveined
-
12
pieces
small clams, washed (optional)
The seasoning
-
1
teaspoon
smoked paprika
-
½
teaspoon
dried oregano leaves
-
½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
pinch
saffron threads
The vegetables
-
1
small
onion, diced
-
1
large
red bell pepper, diced
-
4
stalks
celery, diced
-
2
cloves
garlic, sliced
The grains and liquids
-
1 ½
cups
orzo or whole wheat orzo
-
15
ounces
can of diced tomatoes in juice
-
1
cup
chicken broth
The finishing touches
-
2
tablespoons
cilantro, finely chopped
-
2
tablespoons
flour
-
olive oil
for sautéing
Instructions
- Mix flour with smoked paprika, oregano, sea salt, and black pepper.
- Dredge chicken thighs in the seasoning mix, coating both sides.
- Heat a pan over medium-high heat and add olive oil.
- Sauté chicken thighs for 2 minutes per side until browned.
- Remove chicken from the pan and add more olive oil if needed.
- Add peppers, onions, celery, and garlic to the pan and sauté for 2-3 minutes.
- Add shrimp to the veggie mixture for 1 minute, then remove shrimp from the pan.
- Add orzo, diced tomatoes, chicken stock, and saffron to the pan and mix well.
- Cook for 2 minutes, stirring to prevent sticking.
- Place chicken thighs and clams on top, reduce heat to low, and cook fully for 10 minutes.
- About 7 minutes in, add shrimp back to the pan and cover.
- Stir as needed to ensure orzo doesn't stick.
- Plate and serve the dish.
Nutrition Facts (estimated)
Servings
2
Calories
853
Total fat
12g
Total carbohydrates
112g
Total protein
70g
Sodium
1573mg
Cholesterol
278mg
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