Cajun orzo with pan-fried chicken
Recipe for creamy Cajun orzo with pan-fried chicken.
Servings 4 servings
Calories 866kcal
Ingredients
- 500 g chicken breast fillets
- 1-2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 400 g cherry tomatoes, halved
- 2 1/2 tbsp Cajun seasoning – click here for the recipe
- 100 ml white wine (can be replaced with stock)
- 400 g orzo
- 700-800 ml chicken stock
- 100 ml cream whipping cream (38% fat) works well
- 70 g Parmesan, finely grated
- 10 sprigs fresh basil, leaves picked
- Oil
- Salt and freshly ground pepper
- Fresh herbs or greens of your choice, to top (optional)
Instructions
- Heat a frying pan and sweat the shallots in a splash of oil until soft and translucent.
- Add the tomatoes and garlic and cook for a couple of minutes, then sprinkle over the Cajun seasoning.
- Pour in the white wine and let it bubble and reduce for a moment, then add the orzo and half the stock.
- Cook the orzo as you would a risotto: add the stock gradually and stir regularly so it doesn't catch on the bottom.
- Meanwhile, heat another frying pan with a splash of oil and fry the chicken until golden and cooked through. Season with salt and freshly ground pepper.
- When the orzo is almost tender, add the cream and Parmesan and heat through until the Parmesan has melted.
- Season to taste with salt and freshly ground pepper, and finally stir in the fresh basil leaves.
- Slice the chicken and serve it on top of a portion of Cajun orzo.Finish with freshly ground pepper and a sprinkling of finely chopped parsley, basil or similar.
Nutrition
Calories: 866kcal | Carbohydrates: 86g | Protein: 43g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1054mg | Potassium: 842mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1236IU | Vitamin C: 25mg | Calcium: 309mg | Iron: 4mg