In the bustling world of modern home cooking, the “one-pot wonder” has become a true kitchen essential. Among these, the One Pan chicken & Chorizo Orzo stands out as a masterpiece of efficiency and flavor, offering the luxurious, velvety texture of a classic Italian risotto without the labor-intensive stirring. By utilizing orzo—a small, rice-shaped pasta—this dish bridges the gap between traditional pasta and creamy rice dishes, soaking up a rich, seasoned broth to create a meal that is both comforting and sophisticated.
The soul of this recipe lies in the bold, smoky profile of Mexican-style chorizo. Unlike its cured Spanish counterpart, Mexican chorizo is a fresh sausage loaded with aromatic spices and a gentle heat that infuses the entire pan with a vibrant orange hue. As the sausage renders its flavorful fats, it creates a perfect base for sautéing aromatics like onions and bell peppers, ensuring that every grain of orzo is packed with savory depth. Whether you are navigating a hectic weeknight or looking for a impressive yet simple dinner for guests, this 20-minute meal delivers a restaurant-quality experience with minimal effort. It is a testament to how high-quality ingredients and smart techniques can transform a few pantry staples into a satisfying, protein-rich feast.
Recipe Overview
- Cuisine: Mexican-Italian Fusion
- Course: Main Course
- Difficulty: Easy
- Servings: 4 to 6 people
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Calories per Serving: Approximately 550–600 kcal
Ingredients
- Protein: 1 lb (450g) Fresh Mexican-style Chorizo sausage (casings removed)
- Pasta: 1 lb (450g) Uncooked Orzo pasta
- Vegetables: 1 medium onion (diced), 2 bell peppers (different colors preferred, sliced)
- Liquid Base: 5 cups Chicken broth and a splash of heavy cream
- Aromatics & Pantry: 1–3 tbsp tomato paste, 2 tbsp olive oil, dried oregano, dried parsley, fresh parsley
- Garnish: Grated cheese, chili flakes, or extra fresh herbs (optional)
Step-by-Step Instructions
- Brown the Chorizo: Heat olive oil in a high-walled pan over medium heat. Remove chorizo from its casing and brown it, breaking it into small crumbles as it cooks.
- Sauté Aromatics: Remove the cooked meat and set aside, but keep the rendered fat in the pan. Sauté the diced onions and bell peppers in that fat until the onions are translucent.
- Seasoning: Stir in dried oregano, dried parsley, and the tomato paste. Reduce heat slightly to prevent the tomato paste from burning.
- The Simmer: Add the orzo pasta and the reserved chorizo back into the pan. Pour in the chicken broth. Cover and simmer for about 8–10 minutes until the orzo is tender and most liquid is absorbed.
- The Finish: Stir in fresh parsley and a splash of heavy cream at the very end to prevent the cream from separating. Season with salt to taste.
- Serve: Garnish with more fresh parsley and your choice of cheese or chili flakes.
One-Pan Chorizo Orzo
Smoky Mexican-style chorizo simmered with orzo, peppers & a creamy tomato finish
- 450g fresh Mexican-style chorizo (1 lb), casings removed
- 450g uncooked orzo pasta (1 lb)
- 1 medium onion, diced
- 2 bell peppers (mixed colors), sliced
- Dried oregano & dried parsley, to taste
- Fresh parsley, for finishing
- 5 cups chicken broth
- Splash of heavy cream (finish)
- 1–3 tbsp tomato paste
- 2 tbsp olive oil
- Grated cheese, chili flakes, or extra fresh herbs
Brown Chorizo
Heat olive oil in a high-walled pan. Brown chorizo, breaking it into crumbles. Remove meat, leave fat in pan.
Sauté Veggies
Sauté onions and bell peppers in the rendered fat until onions turn translucent.
Season & Toast Paste
Stir in oregano, dried parsley, and tomato paste. Lower heat slightly so paste doesn’t burn.
Simmer
Add orzo and the browned chorizo back to the pan. Pour in chicken broth, cover, and simmer 8–10 minutes until tender.
Finish
Stir in fresh parsley and a splash of heavy cream off heat. Season with salt to taste.
Serve
Garnish with more parsley plus cheese or chili flakes if you like. Serve hot.
Conclusion
Mastering the Creamy Chorizo Orzo is a game-changer for anyone seeking to maximize flavor with minimal time investment. The brilliance of this dish lies in the “absorption method” of cooking the pasta directly in the broth. This technique ensures that none of the incredible flavors built from the chorizo and aromatics are lost down the kitchen sink, resulting in a sauce that is naturally thickened by the orzo’s starch. It is a hearty, spicy, and incredibly rich meal that feels far more indulgent than its short cooking time would suggest.
Furthermore, this recipe is a fantastic canvas for home cooks to experiment. While the Mexican chorizo provides a specific spicy kick, the base method works beautifully with other proteins or additional seasonal vegetables like spinach or kale. The leftovers are equally impressive, as the flavors continue to meld, making it a perfect option for meal prepping. Ultimately, this One-Pot Chorizo Orzo proves that you don’t need a sink full of dishes or hours at the stove to produce a masterpiece. By embracing the simplicity of one-pot cooking, you can reclaim your evenings without sacrificing the joy of a delicious, home-cooked meal. Enjoy the warmth, the spice, and the effortless cleanup!
Common questions About One Pan chicken & Chorizo Orzo
What is orzo, and why is it used in this recipe instead of rice?
Orzo is a small, rice-shaped pasta. It is used because it cooks in just 10 minutes—much faster than Arborio rice—while still releasing starch to create a creamy, risotto-like texture.
How does the starch in orzo help the final dish?
As orzo simmers, it sheds starch into the broth, which emulsifies with the heavy cream at the end to create a silky, “bound” sauce.
Why is the lid kept on during the simmer?
The lid traps steam and heat, ensuring the orzo cooks evenly and the liquid doesn’t evaporate before the pasta is tender.
Why do we add the heavy cream only at the very end?
Adding cream too early can cause it to “split” or separate during a long simmer. Adding it at the end ensures a smooth, stable texture.
What is the “texture of risotto”?
It is a dish that is “all’onda” (wavy)—not a dry pasta, but one nestled in a thick, creamy, flowing sauce.
Why is it necessary to remove the casing from the sausage?
Removing the casing allows the meat to be crumbled and integrated evenly throughout the pasta.
Can I use a different protein like chicken or ground beef?
Yes, but you will need to add extra smoked paprika and cumin to replicate the flavor profile provided by the chorizo.
How can I make this dish even spicier?
Add a teaspoon of red chili flakes or a diced jalapeño during the vegetable sauté stage.
Can I use a different pasta shape?
You can use ditalini or small shells, but the cooking time and liquid ratio may change slightly.
How do I reheat the orzo without it getting dry?
Add a splash of broth or water before microwaving or reheating on the stove to “loosen” the sauce back up.
