Description
This One Pot Ginger Chilli Chicken Orzo is a vibrant, flavorful dish combining tender, charred chicken thighs with aromatic ginger, garlic, and a spicy chili sauce, all cooked together with orzo pasta in a rich chicken stock. Perfect for a quick and satisfying meal, this recipe balances heat, umami, and freshness with minimal cleanup.
Ingredients
Chicken
- 1 lb (500g) chicken thighs (skinless, boneless, free-range)
- 1 teaspoon salt
- 1 tablespoon olive oil
Aromatics & Sauces
- 6 scallions (spring onions), sliced finely, white and green parts separated
- 1″ piece of ginger, grated (or use ginger paste)
- 4 garlic cloves, crushed
- 1 teaspoon chili flakes
- 1 ½ tablespoons light soy sauce
- ½ tablespoon fish sauce
- 2 tablespoons chili crisp or chili oil
- 2 tablespoons sweet chili jam (or sweet chili sauce)
Pasta & Stock
- 1 ½ cups orzo
- 3 cups chicken stock
Garnish
- A handful of fresh cilantro (coriander) leaves
Instructions
- Cook the chicken thighs: Toss the chicken thighs with 1 teaspoon of salt in a small bowl to season them evenly. Heat 1 tablespoon of olive oil in a large, high-sided pan over high heat. Add the chicken thighs and cook for 5 to 7 minutes on each side, allowing them to become deeply charred and golden for maximum flavor. Once cooked, remove the chicken from the pan and keep it covered and warm while you prepare the orzo.
- Prepare the aromatics and start the orzo: Reduce the heat to medium. Add the white parts of the sliced scallions, grated ginger, crushed garlic, and chili flakes to the chicken cooking juices in the pan. Stir continuously for about 2 minutes until the aromatics are fragrant and slightly softened. Then, add 1 ½ cups of orzo and stir for another minute to toast the pasta lightly in the flavorful oil.
- Add liquids and simmer: Pour in 3 cups of chicken stock, 1 ½ tablespoons of light soy sauce, and ½ tablespoon of fish sauce. Stir everything to combine well, then bring the mixture to a gentle simmer.
- Cook the orzo: Once simmering, reduce the heat to low. Cook the orzo for approximately 10 minutes, stirring occasionally to prevent sticking, until it is al dente and the sauce has thickened into a rich, flavorful coating around the pasta.
- Combine chicken and finish the dish: Nestle the cooked chicken thighs back into the pan with the orzo. Drizzle 2 tablespoons of chili oil and 2 tablespoons of sweet chili jam evenly over the dish. Toss gently to combine and heat through.
- Garnish and serve: Sprinkle the reserved scallion greens and fresh cilantro leaves over the top. Divide the dish between plates and serve immediately for a spicy, comforting meal.
Notes
- Use boneless, skinless thighs for juicier, more tender chicken that cooks evenly.
- Adjust chili flakes and chili oil according to your preferred heat level.
- If fresh ginger is unavailable, ginger paste is a convenient substitute without losing much flavor.
- Keep an eye on the orzo while simmering to prevent sticking or burning.
- This dish can be easily adapted to be gluten-free by using gluten-free soy sauce and orzo substitute such as rice pasta.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
