Mexican Chicken Baked Orzo
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Mexican Chicken Baked Orzo

Mexican Chicken Baked Orzo

with Sweetcorn and Tomatoes

We love good Chicken Orzo with Sweetcorn & Tomatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
•Milk

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.

Preparation Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

180

Orzo

(Contains Cereals containing gluten May contain Soya, Egg)

125

Premium Tomato Mix

30

Olives

1

Cajun Spice Mix

1

Chicken Stock Powder

1

Echalion Shallot

163

Sweetcorn

210

Diced Chicken Thigh

30

Tomato Puree

1

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

1

Spring Onion

1

Lime

Not included in your delivery

450

Water

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Nutritional information

Energy (kcal)689 kcal
Energy (kJ)2883 kJ
Fat17 g
of which saturates6 g
Carbohydrate84 g
of which sugars13 g
Protein47 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Plate

Instructions

Roast the Tomatoes
1

Preheat your oven to 200°C and put your kettle on to boil. Pop the plum tomatoes onto a foil-lined baking tray. Sprinkle with a good pinch of salt and pepper and a drizzle of olive oil. Roast on the top shelf of the oven until starting to burst, 10-15 mins.

Brown the Chicken
2

Meanwhile, halve, peel and thinly slice the shallot. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Once hot, add the chicken and a pinch of salt. Fry until golden all over, turning occasionally, 4-5 mins. Add the shallot to the pan and cook until softened, stirring regularly, 5 more mins. TIP: If you don't have an ovenproof pan, use a saucepan and transfer to an ovenproof dish before putting in the oven.

Bake the Orzo
3

When the shallot has softened, stir the garlic, lime zest, Cajun spice blend (careful, it's hot!), tomato purée and the roasted tomatoes into the pan. Cook for 1 minute, then add the orzo and stir to coat the grains in all the great flavour! Pour in the boiling water (see ingredients for amount) and the stock powder. Stir to dissolve the stock powder and bring to the boil. Pop a lid on the pan and bake on the top shelf of your oven, 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Get Ahead
4

In the meantime, drain the sweetcorn in a sieve. Trim the spring onions then slice thinly. Grate the cheddar cheese and thinly slice the olives.

Finish Off
5

Once the orzo is out of the oven, stir in the sweetcorn, cheddar cheese and sliced olives. TIP: If not everyone likes olives, just leave them out here and serve at the end for olive lovers to sprinkle on themselves!

Serve Up!
6

Taste and season the orzo with a pinch of salt and pepper. Serve in large bowls with a sprinkling of the spring onion on top. Serve the lime wedges on the side for squeezing over. Dig in!