Chicken and Shrimp Orzo Paella
You'll love my healthy and delicious Chicken and Shrimp Orzo Paella. Not only is this restaurant-style dish easy to make it can be on your table in minutes
Servings: 2
Calories: 853kcal
Ingredients
- 4 boneless skinless chicken thighs
- olive oil for saute
- 8 jumbo gulf shrimp peeled and deveined
- 12 small clams washed littlenecks or pasta clams, optional
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon dried oregano leaves
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons flour
- 1 small onion diced
- 1 large red bell pepper diced
- 4 stalks of celery diced
- 2 cloves garlic sliced
- 1 ½ cups orzo or whole wheat orzo
- 15 ounce can of diced tomatoes in juice organic
- 1 cup chicken broth
- pinch of saffron threads
- 2 tablespoon cilantro finely chopped
Instructions
- mix flour with smoked paprika, oregano, sea salt and black pepper
- dredge chicken thighs in seasoning mix coating both sides fully
- heat pan over medium-high heat and add olive oil
- saute chicken thighs in pan 2 minutes per side to get good color
- remove chicken from pan and add additional olive oil
- add peppers, onions, celery and garlic and saute for 2-3 minutes
- add shrimp into the veggie mixture for a minute to cook partially then remove shrimp from the pan
- add orzo, tomatoes, chicken stock and saffron and mix well cook for 2 minutes stirring well so orzo doesn't stick
- add chicken thighs and clams on top of the mixture, turn the heat down to low and allow to cook fully (10 minutes)
- at about 7 minutes into the cooking add shrimp to the pan and replace the lid
- stir the mixture together as needed to ensure the orzo doesn't stick to the pan
- Plate up your masterpiece and serve
- *make sure not to have the heat too high
Nutrition
Calories: 853kcal | Carbohydrates: 112g | Protein: 70g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 278mg | Sodium: 1573mg | Potassium: 1754mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3080IU | Vitamin C: 112.4mg | Calcium: 210mg | Iron: 7.6mg