Creamy Corn Orzo with Cajun Chicken

Cook your chicken

Note: I prefer to use a nonstick pan for this recipe (I use my Hexlcad) as I've found the orzo sticks a lot more to a stainless steel or cast iron and it gets messy.

Mix your cajun seasoning: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, 1/2 tsp oregano, 1 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper. Pound chicken into even thickness or butterfly, and sprinkle with seasoning.

Heat 1 tbsp oil over medium heat. Add chicken to pan and cook through (about 4-6 minutes per side.

Start your orzo

Wipe your fry pan clean with a paper towel and reheat over medium heat (you can skip this just know your orzo will be brown - nothing wrong just not as aesthetic). Add 1 tbsp butter and 1 tbsp olive oil. Once melted, add minced shallot with a pinch of salt and cook for 2-3 minutes until transluscent. Add in 1/8 tsp cayenne and 2 cloves minced garlic. Cook for 30 seconds, then add 1 1/2 cups orzo. Toast orzo for about a minute, then add 4 cups chicken broth. Stir well and cover. Cook for 10 minutes, stirring every minute or so so it doesn't stick to the pan. If it's starting to look too dry before it's done, add water 1/4 cup at a time).

Finish up

Once orzo is al dente, turn down heat and add 1/2 cup cream cheese and diced jalapeno. Mix well until cheese is melted in. Mix in corn and let cook for 1 minute. Taste and add more salt if needed and again, add more water if it's starting to dry out too much.

Serve with sliced chicken and finish with chives.