Creamy Sweet Corn Express Orzo with Mild Chipotle Chicken and Chives

Instructions

1. 1

   1. Toss the chicken strips with 1 tablespoon olive oil, ground chipotle, smoked paprika, 1/2 teaspoon salt, and black pepper.

2. 2

   2. Heat a large skillet or shallow pot over medium-high heat for 2 minutes. If you want a heat reference in oven terms, a lively sauté like this is roughly equivalent to 400 °F / 200 °C, though this recipe is cooked on the stovetop. Sear the chicken for 4 to 5 minutes, stirring, until cooked through and lightly caramelized. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil and the butter. Add the red onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the dry orzo and stir for 1 minute to lightly toast it in the fat and pan juices.

5. 5

   5. Add the sweet corn and pour in the hot chicken broth. Add the remaining salt and cook over medium heat for 8 to 9 minutes, stirring often, until the orzo is tender and the mixture is creamy.

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   6. Lower the heat and stir in the heavy cream, grated cheddar cheese, and lime juice. Mix until the cheese is fully melted.

7. 7

   7. Return the chicken to the skillet along with half of the chopped fresh chives. Cook 1 minute more to bring everything together.

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   8. Divide into bowls and finish with the remaining chives on top. Serve hot.