One Pot Chicken Scarpariello Orzo
One pot chicken scarpariello orzo – crispy chicken thighs, Italian sausage and tangy drop peppers, with the orzo cooked in all those savory pan juices.
Servings: 4
Calories: 523kcal
Ingredients
- 4 large chicken thighs , bone-in and skin-on
- ½ tsp salt
- 1 tsp pul biber (Aleppo pepper flakes)
- ½ tsp black pepper
- 2 tbsp olive oil , or as needed
- 2 Italian sausages , sliced
- 1 large onion , diced
- 2 red bell peppers , sliced
- 3 cloves garlic , sliced or minced
- 1 cup (200g) orzo
- ⅓ cup (80ml) white wine , or extra stock
- ½ cup (75g) red drop peppers , whole or halved
- 3 tbsp pepper brine , or 1 tbsp red wine vinegar
- 2 cups (500ml) chicken stock , low sodium – see note 1
- 2 tbsp flat-leaf parsley , chopped
- salt and pepper , to taste
Instructions
- Preheat the oven to 350°F (180°C) and place a rack in the middle. Season the chicken with the salt, pepper and pul biber.4 large chicken thighs, ½ tsp salt, 1 tsp pul biber, ½ tsp black pepper
- Sear the chicken. Heat the olive oil in a large skillet and sear the chicken over medium-high heat. Place skin-side-down for 3-4 minutes or until the skin releases easily. Flip over and cook a couple more minutes then set aside.2 tbsp olive oil
- Brown the sausage. In the same pan, brown the sausage, then set aside with the chicken.2 Italian sausages
- Saute the vegetables. Add the onion and bell peppers to the pan, with a splash more oil if needed. Cook over medium-low heat, stirring frequently, until softened. Stir in the garlic and cook for 30 seconds.1 large onion, 2 red bell peppers, 3 cloves garlic
- Toast the orzo. Stir the orzo into the pan for a minute or two so it gets lightly toasted.1 cup (200g) orzo
- Deglaze. Pour in the white wine, scraping up all the browned bits from the bottom of the pan – that’s where a lot of the flavor is.⅓ cup (80ml) white wine
- Add the liquid. Stir in the stock, pepper brine and drop peppers. Put the sausage back in, then set the chicken on top, skin side up, with the skin above the liquid. Add any juices released by the chicken and sausage back in the pan.½ cup (75g) red drop peppers, 3 tbsp pepper brine, 2 cups (500ml) chicken stock
- Cook. Cover with a tight-fitting lid and transfer to the oven for 25–30 minutes. Take the lid off for the final five minutes of cooking.
- Rest and finish. Let the pan sit for a few minutes so the orzo soaks up the last of the liquid. Taste and adjust the seasoning if needed. Scatter over the herbs and red pepper flakes and serve.2 tbsp flat-leaf parsley, salt and pepper
Notes
Note 1: Orzo absorbs liquid like a sponge so have some extra stock or hot water handy in case the pan gets dry.
Storing and reheating
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: The orzo soaks up liquid as it sits, so add a splash of stock or water and reheat gently on the stovetop or in the microwave until hot all the way through.
- Freezing: You can freeze the dish without the orzo if you must. The orzo itself will become mushy when thawed so I would not recommend it.
Nutrition
Calories: 523kcal | Carbohydrates: 41g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 900mg | Potassium: 602mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1353IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg
