Smoky Spanish-Style Chicken, Orzo & Pea Skillet
with Roasted Beet Salad & Quickmade Aioli
Cooking time
30 minutes
Servings
4
Calories
710 /serving
This skillet supper sends out smoky aromas that will have the whole family gathering around with anticipation. The chicken thighs start off with a sear and then cook to tender perfection alongside little beads of orzo—and popping green peas at the finish. Plentiful garlic and a dash of red wine vinegar wake up the palate. Dole it out with an earthy side of parsley-studded roasted beets and a dollop of quickmade aioli.
We will send you:
- 8 Chicken thighs
- 450g Yellow beets
- 2 Garlic cloves
- 1 Bunch of parsley
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 200g Green peas
- 280g Orzo
- 60ml Vegetable demi-glace
- 24g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large high-sided pan
Total Fat
26 g
Saturated Fat
4 g
Sodium
520 mg
Total Carb
75 g
Sugars
13 g
Protein
48 g
Fibre
9 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Start the chicken
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spices and S&P. Cook, partially covered, 4 to 6 min. on one side, until partially cooked. Transfer to a plate and reserve the pan.
Mise en place
Meanwhile, mince the garlic. Roughly chop the parsley leaves and stems. In a small bowl, make the garlic aioli by combining the mayo, ½ the garlic (start with a pinch for a milder flavour), 2 tsp water and the remaining spices.
Finish the chicken & make the skillet
In the reserved pan, heat a drizzle of oil on medium-high. Cook the orzo and remaining garlic, stirring frequently, 1 to 2 min., until fragrant. Add ½ the vinegar and cook, stirring frequently, 30 sec. to 1 min., until evaporated. Add the demi-glace, 3 cups water and a big pinch of S&P; bring to a boil. Reduce the heat to simmer and return the chicken. Cook, stirring occasionally, partially covered, 12 to 14 min., until the orzo is tender and the chicken* is cooked through. In the final 2 min., add the peas.
Make the beet salad
In a large bowl, combine the beets, remaining vinegar, ½ the parsley, a drizzle of oil and S&P.
Plate your dish
Divide the skillet between your plates. Top with the beet salad. Drizzle with the garlic aioli. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
