One Pot Cajun Chicken and Orzo
A bold, no-fuss one-pot meal featuring smoky chicken thighs, creamy orzo, and vegetable goodness. This dish layers Cajun spices, golden tomatoes, and tender peppers for a flavor-packed family favorite with zero cleanup.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: One Pot Cooking
- Cuisine: American
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 Tb olive oil
2 Tb Cajun seasoning
1 Tb all-purpose flour
1 large green bell pepper, diced
1 cup onion, diced
2 cloves garlic, minced
8 oz orzo pasta
1 (28 oz) can diced tomatoes (no salt added)
1 Tb tomato paste
1 turkey or smoked vegetable andouille sausage (halal alternative), sliced
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
Water or vegetable broth, as needed
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high. Add chicken, season with 1 Tb Cajun seasoning, and sprinkle with flour. Sear 2-3 minutes per side until golden.
Add green pepper, onion, and garlic. Cook 3-4 minutes until tender.
Stir in orzo, diced tomatoes, tomato paste, sausage, bay leaf, thyme, oregano, and remaining 1 Tb Cajun seasoning. Add 2 cups water or broth to cover by 1/2 inch.
Bring to boil, then reduce heat to low. Simmer covered 15-20 minutes until orzo is tender and liquids are absorbed.
Garnish with parsley before serving.
Notes
For richer flavor, brown chicken first in a cast-iron pot.
Use halal-certified turkey sausage or smoky maple glaze on vegetarian “andouille” links.
Let sit 5 minutes before serving to firm up.
Find it online: https://cookingwithramsay.com/one-pot-cajun-chicken-orzo/