This One-Pot Chicken Mushroom Orzo is a simple and ultimately comfort meal.
Indeed, how did you spend your Easter weekend? Did you enjoy it? Did you have some extra sleep? Did you make anything delicious? How many pounds of chocolate eggs did you consume? Did you catch any chocolate (or at least regular) bunnies?
Sorry for asking so many questions. I’ve missed you. I actually spent my weekend quite nicely. A lot of lazy hours and some activities – the perfect balance. Importantly, I managed to meet my best friends – the bed and pillows.
Talking about the lazy time, we had a great excuse to be at home. On Wednesday and Thursday we had quite bad storms and ice rains resulted in treacherous road conditions. So, Friday meant to be lazy and cozy. However, on Saturday the weather started to improve, and we even had some activities. Does a car trip to grab some panini (after the gym) count as activities?
The weather on Sunday was even better so we had a lovely two hours walk. Unfortunately, spring has not fully arrived here yet and snow is anticipated next weekend again!
As for cooking, I didn’t make anything special. Well, I guess deviled eggs should be counted as an Easter dish. Besides, I made Asparagus Mimosa, but with a few fabulous twists. The pictures didn’t turn out well so I’ve got to repeat this soon.
And sadly, I didn’t have any chocolate eggs/bunnies this year.
Indeed, on that weekend we were basically having one skillet comfort meals. Be good boys and girls, and I may show you some food soon.
This One-Pot Chicken Mushroom Orzo I made a couple weeks back, and needless to say, it was delicious. Chicken, mushrooms, sweet peas, and some other good things cooked with orzo? That’s an ultimate comfort (but still quite healthy) dish.
Perfect for everyone who still doesn’t fully feel the business week:)
And before I let you go, you should honestly answer how many chocolate (or regular) bunnies did you catch last weekend.
One-Pot Chicken Mushroom Orzo with sweet peppers, jalapeno, sweet peas, and smoked paprika is one whole comfort delicious meal!
- 10-12 medium cremini mushrooms, sliced
- 1 tablespoon olive oil
- 2 medium chicken bests,cut in medium pieces
- 2 sweet peppers, cored and cubed
- 1 jalapeno, seeded and sliced
- 1 tablespoon smoked paprika
- 1/2 teaspoon dry oregano
- 1,5 cups uncooked orzo
- 1 cup frozen green peas
- salt, to taste
- Cook the mushrooms in a large skillet/pot not adding any fat, over medium heat, stirring occasionally, for about 7 minutes or until the mushrooms have started to brown and no longer too watery. Remove.
- Wash out and wipe the skillet. Add the olive oil and cook the chicken for about 5 minutes.
- Add the sweet peppers, jalapeno, smoked paprika, and oregano and cook for another 4-5 minutes or until the chicken is no longer pink.
- Remove the chicken and veggies and transfer them to the mushrooms.
- Wipe down the skillet and place the orzo and 3 cups of hot water. Bring to a boil then reduce heat an simmer for about 6-8 minutes, adding a bit more water if necessary, until the orzo is cooked to al dente.
- Add the green peas and return the chicken and mushrooms. Increase heat and cook for 3-4 minutes. Season to taste.
- Off heat. Cover and let stand for 5-7 minutes before serving.