Jerk Chicken & Broccoli Orzo Skillet

Jerk Chicken & Broccoli Orzo Skillet

 

 

INGREDIENTS:

1.25 lb boneless, skinless chicken thighs

1 tsp all-purpose adobo

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika 

1/2 tsp Italian seasoning

1-2 tbsp jerk seasoning/marinade

2 tbsp olive oil 

1 head broccoli cut into florets

2 tbsp butter

1/2 onion, chopped

2 garlic cloves, minced

1 scallion stalk, chopped (green part reserved)

1.5 cups orzo

1.5 cups chicken stock or water

1/4 cup Red Stripe beer or white wine - optional 

1 cup heavy cream

1/4 cup Italian mixed shredded cheese

 

 

INSTRUCTIONS:

 

1) Season boneless, skinless chicken thighs with ½ tsp of the adobo, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, and 1-2 tbsp of jerk marinade (according to spice preference). Massage well, and set aside to marinate for at least 15 minutes.

 

2) Preheat oven to 350 degrees F. Add 2 tbsp of olive oil to an oven-safe skillet over medium-high heat, and sear the chicken thighs for 3-5 minutes on each side, just to achieve color. It will cook all the way through later in the oven. 

 

3) Remove the chicken from the pan, and reduce the heat to medium. Add a couple tbsp of chicken stock or water as well as the broccoli florets just for a minute to deglaze the pan and get the flavor into the broccoli. Season with the remaining ½ tsp of adobo. 

 

4) Remove the broccoli from the pan, and add 2 tbsp of butter. Sauté the onion, garlic, and scallion until fragrant, then add the orzo. Toast for about 2 minutes in the aromatics, then stir the chicken stock or water and optionally ¼ cup of Red Stripe bear or white wine.

 

5) Add 1 cup of heavy cream, and bring everything to a rolling simmer. Cut the heat, then quickly stir in the shredded cheese, fold in the broccoli, and top everything off the chicken thighs. (Tip: Cut the chicken thighs in half to make them stretch).

 

6) Bake the skillet dish in the oven for 20 minutes. Garnish with the reserved scallion, and enjoy.