One-pot chicken with Jamaican curry, orzo and callaloo: A tasty weeknight meal that's ready in under an hour

Looking for a fresh recipe to spice up your weeknight rotation? This one-pot chicken dish is a real winner. The flavours of Jamaican curry, Scotch bonnet pepper and thyme pair beautifully with the sweetness of the coconut milk, while the leafy callaloo adds some great texture to the dish. Best of all? It’s ready in under an hour and requires very little clean up. 

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil, divided
• 2 tsp salt
• 2 tsp cracked black pepper
• 1 tbsp all-purpose seasoning
• 4 sprigs fresh thyme, leaves picked, divided
• 2 tbsp Jamaican curry powder
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 white onion, finely diced
• 3 cloves garlic, grated or minced
• 1 tbsp grated or minced ginger
• 1 whole Scotch bonnet pepper
• 2 cups orzo
• 2 cups water
• 2 cups coconut milk
• 1 bunch callaloo or another leafy green such as spinach, stems removed and roughly chopped
• 1 chicken bouillon cube
• 2 tbsp unsalted butter

Preparation

Place the chicken thighs in a shallow bowl or dish and add 1 tablespoon vegetable oil, the salt, pepper, all-purpose seasoning and half the fresh thyme. Toss to ensure the meat is evenly coated.

Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs skin-side down, and sear until the skin is golden brown, about 3 to 4 minutes. Transfer to a plate and set aside.

To the same pot, add the curry powder and stir, letting it toast until the colour changes from yellow to a light brown, approximately 2 minutes. Add the bell peppers, onion, garlic and ginger, stir, and continue to cook for 2 to 3 minutes. Add the Scotch bonnet pepper and the remaining thyme and cook for 1 more minute. 

Add the orzo and stir until fully combined. Add the water and coconut milk, give everything a good stir, then mix in the callaloo. Carefully transfer the chicken thighs back to the pot and bring everything to a simmer.

Crumble in the bouillon, stir and cover with a tight-fitting lid. Turn the heat down to low and cook until the chicken reaches an internal temperature of 165 F, around 20 to 25 minutes.

Once the chicken is cooked through, add the butter and mix well.

Serves 4

Produced in collaboration with CBC Creator Network.

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