Smoky Mexican Chicken Thighs
with Creamy Chipotle Orzo and Cheese
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 grams
Orzo
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 sachet(s)
Mexican Style Spice Mix
4 unit(s)
British Chicken Thighs
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
125 milliliter(s)
Water for the Sauce
1 tsp
Sugar
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.
When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.
Put the Mexican style spice mix into a large bowl and season with salt and pepper. Mix to combine. Add the chicken thighs to the bowl and turn them over in the spice to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.
Once the chicken is browned, pop it onto a lined baking tray. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and chipotle paste. Stir-fry for 1 min.
Add the chicken stock paste,sugar and water for the sauce (see pantry for both amounts) to the pan and stir well to combine. Bring to the boil, then reduce the heat and simmer the sauce until slightly thickened, 2-3 mins.
Once the sauce has thickened, stir the creme fraiche and hard Italian cheese into the sauce.
Add the cooked orzo and mix until well combined. Taste the orzo and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
When the chicken is cooked, drizzle over the honey (see pantry for amount). Turn to coat.
Divide the orzo between bowls and top with the cooked chicken thighs.
Sprinkle the rocket leaves on top to finish.
Enjoy!
