Latin Chicken Orzo With Sazon and Achiote

4 servings
3 hr

This Chicken Orzo with Sazon and Achiote is so delicious. You start by cooking the chicken that has been seasoned with Sazon and then use the liquid that the chicken releases to cook the orzo. This is why the orzo has SO much flavor and why this dish is a 10/10.


This dish is a mixture of Cilantro and Parsley: the sofrito/Sazon being the cilantro and the orzo being the parsley. This dish takes about 2 hours to make but it is super easy! Some people like a creamy chicken orzo so if you wish you can add ¼ cup cream when the orzo is done cooking. This is a great dinner for any night of the week.


Season the chicken with salt and Sazon in a Ziplock bag and leave in the refrigerator for an hour or up to 24 hours.


Start by cooking the chicken. In a large pot or large saucepan, heat up some oil and brown the chicken for a total of 8-9 minutes, flipping once halfway. When you flip, add the sofrito and diced jalapeño. After 4 more minutes, add the chicken broth and bay leaves. Bring to a simmer then lower heat, cover and cook for 1 ½ hours to 2 hours.


Take the chicken out and any meat the falls into the pot and place the chicken on a plate. Pour that leftover chicken broth into a bowl. The orzo needs a total of 2 cups of broth to cook, so add the difference in store bought broth. Cook the orzo, uncovered, on medium heat for 8-12 minutes, or until the orzo is soft and the liquid has evaporated. Return the chicken and cook for another 2 minutes on low heat.

Latin Chicken Orzo With Sazon and Achiote

Recipe details

  • 4  servings
  • Prep time: 1 Hours Cook time: 2 Hours Total time: 3 hr
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Ingredients

Chicken:

  • 1 packet of Sazon con cilantro and achiote
  • 2 tablespoons olive oil
  • ½ cup homemade sofrito or store-bought
  • 1 serrano pepper, deseeded and diced
  • ¼ cup chicken broth
  • 2 bay leaves

Orzo:

  • 1 cup orzo
  • 2 cups chicken broth (see note*)

Instructions


Season the chicken with salt and Sazon in a Ziplock bag and leave in the refrigerator for an hour or up to 24 hours.
Start by cooking the chicken. In a large pot or large saucepan, heat up some oil and brown the chicken for a total of 8-9 minutes, flipping once halfway. When you flip, add the sofrito and diced jalapeño. After 4 more minutes, add the chicken broth and bay leaves. Bring to a simmer then lower heat, cover and cook for 1 ½ hours to 2 hours.
Take the chicken out and any meat the falls into the pot and place the chicken on a plate. Pour that leftover chicken broth into a bowl. The orzo needs a total of 2 cups of broth to cook, so add the difference in store bought broth.
Cook the orzo, uncovered, on medium heat for 8-12 minutes, or until the orzo is soft and the liquid has evaporated. Return the chicken and cook for another 2 minutes on low heat.

Tips

  • I suggest you pour the chicken liquid into a measuring cup and pour the rest of the chicken broth into it to total 2 cups!

Maxine
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