Mexican Chicken Baked Orzo
with Sweetcorn and Tomatoes
We love good Chicken Orzo with Sweetcorn & Tomatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
125
Premium Tomato Mix
30
Olives
1
Cajun Spice Mix
1
Chicken Stock Powder
1
Echalion Shallot
163
Sweetcorn
210
Diced Chicken Thigh
30
Tomato Puree
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Spring Onion
1
Lime
Not included in your delivery
450
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put your kettle on to boil. Pop the plum tomatoes onto a foil-lined baking tray. Sprinkle with a good pinch of salt and pepper and a drizzle of olive oil. Roast on the top shelf of the oven until starting to burst, 10-15 mins.
Meanwhile, halve, peel and thinly slice the shallot. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Once hot, add the chicken and a pinch of salt. Fry until golden all over, turning occasionally, 4-5 mins. Add the shallot to the pan and cook until softened, stirring regularly, 5 more mins. TIP: If you don't have an ovenproof pan, use a saucepan and transfer to an ovenproof dish before putting in the oven.
When the shallot has softened, stir the garlic, lime zest, Cajun spice blend (careful, it's hot!), tomato purée and the roasted tomatoes into the pan. Cook for 1 minute, then add the orzo and stir to coat the grains in all the great flavour! Pour in the boiling water (see ingredients for amount) and the stock powder. Stir to dissolve the stock powder and bring to the boil. Pop a lid on the pan and bake on the top shelf of your oven, 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
In the meantime, drain the sweetcorn in a sieve. Trim the spring onions then slice thinly. Grate the cheddar cheese and thinly slice the olives.
Once the orzo is out of the oven, stir in the sweetcorn, cheddar cheese and sliced olives. TIP: If not everyone likes olives, just leave them out here and serve at the end for olive lovers to sprinkle on themselves!
Taste and season the orzo with a pinch of salt and pepper. Serve in large bowls with a sprinkling of the spring onion on top. Serve the lime wedges on the side for squeezing over. Dig in!
