Post by Kathy on May 5, 2022 13:09:00 GMT
Southwestern Chicken Orzo & Black Beans
OMGoodness this is definitely a winner winner chicken dinner! We just gobbled our dinner down! It was a party for the taste buds and love in the tummy! We really enjoyed our dinner, can you tell?
All ingredients work so well together in this recipe! I made the perfect decision when I used corn on the cobb for the corn! I just cut it off the cobb and used it in this recipe and it was the star of the show! A fresh crisp crunch to it and it was sweet corn too! Yummy and it was pretty too with all of the different colors! Your family will want you to make this again and it's really easy to make! I did my dicing/cutting while the chicken cooked and measured the orzo and opened cans and everything was ready to add to the skillet when the chicken was done! And I want to add that I love orzo pasta! It's an amazing little rice shaped pasta!
I served tortilla chips with this and I bet sour cream would be good too and I bet it would be good wrapped up in a soft tortilla shell! Many possibilities with this recipe!
Recipe adapted From A Chef's Kitchen
1¼ pounds boneless skinless chicken, cut into strips
Salt and freshly ground black pepper, to taste
2 Tablespoons taco seasoning, divided
2 Tablespoons canola oil
1 small onion, diced
1 medium red bell pepper, diced
1 Tablespoon minced garlic
1 (10¾ ounce) can diced tomatoes with green chilies, undrained, I used basil, oregano, garlic diced tomatoes
1 (10½ ounce) can chicken broth, I needed a little more so buy 2 cans
1 cup uncooked orzo pasta
1 (15 ounce) can black beans, drained and rinsed
2 cups corn, I had 4 ears of corn that I just cut off of the cobb and I recommend it, thaw if using frozen
2 cups shredded Mexican blend cheese
Season chicken strips with salt, black pepper and 1 Tablespoon taco seasoning.
Heat oil in a nonstick skillet or sauté pan over medium high heat. Place chicken strips in the pan and brown well on both sides. Transfer to a plate but reserve dripping in the pan. Return pan to medium high heat.
Add the onion and a pinch of salt, then reduce heat to medium. Cook the onions until softened, 7-8 minutes. Add the red bell pepper and continue cooking another 4-5 minutes or until softened. Add garlic and cook briefly or until fragrant, 30 seconds.
Return chicken to the skillet. Add diced tomatoes, chicken broth and remaining taco seasoning. Bring to a boil.
Add orzo and stir. Reduce heat to medium low, cover and cook 15-17 minutes or until orzo is cooked through and the liquid is absorbed but not dry. Add the beans when there is 10 minutes left on the cooking time and add corn when there is 5 minutes left. Add additional chicken broth if needed at this time as well.
Stir in half the cheese then sprinkle the remaining cheese over the top. Let sit until melted.
Serve
