Colorful bell pepper, tomatoes and parsley embellish this hearty paella that uses orzo pasta in place of rice.
1 tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp each sea salt and fresh ground black pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 large red bell pepper, seeded and diced
4 plum tomatoes, diced
1 1/2 cups whole-grain orzo
2 cups low-sodium chicken broth
2 tsp lemon zest and 1 tbsp fresh lemon juice, plus lemon wedges for garnish
12 large shrimp, peeled and deveined (tails on)
2 tbsp chopped fresh flat-leaf parsley leaves
In a large deep skillet on medium high, heat oil. Season chicken with paprika, oregano, salt and black pepper. Cook chicken, turning frequently, until browned, 3 to 4 minutes. Transfer to a plate and cover to keep warm. To skillet, add onion, garlic and bell pepper and cook, stirring frequently, until vegetables are softened and onions are translucent, 4 to 5 minutes. Add tomatoes and orzo, stirring to combine. Add broth and saffron and stir to loosen orzo from bottom of pan. Bring to a boil then reduce heat to medium-low.
Return chicken to pan along with any accumulated juices. Add lemon zest and juice and continue cooking, stirring occasionally, until chicken is no longer pink inside and orzo is tender, about 7 to 9 minutes.
Stir in shrimp and cook just until they turn pink and are opaque throughout, about 2 to 3 minutes more. Divide among serving plates and garnish with parsley. Serve with lemon wedges.
Yogurt-marinated chicken is simmered with garam masala, tomatoes and coconut milk for an Indian-inspired dish that will beat any takeout joint’s. Try serving with whole-grain naan or pita bread, or with brown rice.