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− | This Mediterranean One Pot |
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− | Chicken Orzo is also easy to make. |
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− | Why use a bunch of pots and |
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− | pans when this dish can be cooked in one? |
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− | In case you’re wondering, |
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− | this isn’t rice. |
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− | Yes, it looks like it, but |
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− | orzo is actually a type of pasta. |
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− | 250g Chicken |
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− | thighs, trimmed of excess fat |
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− | 10ml Olive oil |
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− | 5g Butter |
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[[File:Skillet Chicken with orzo, lemon, olives-5-.jpeg|thumb|220x220px]] |
[[File:Skillet Chicken with orzo, lemon, olives-5-.jpeg|thumb|220x220px]] |
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+ | ==Description== |
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+ | This mediterranean one pot chicken orzo is easy to make. Although orzon looks like rice, it is actually a type of pasta. |
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− | 120g Orzo pasta |
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− | 50g Onion |
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− | 50g Garlic |
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− | chopped |
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− | 250ml Chicken |
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− | stock |
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− | 150g Tomatoes |
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− | 1g Black pepper |
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− | 2g Salt |
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− | 3g Parsley fresh |
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− | chopped |
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− | ½ Lemon or lime |
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− | juice |
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− | Fresh coriander, |
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− | cherry tomatoes and olives for garnish |
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− | '''Preparation:''' |
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− | Prep and salt the |
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− | with a little salt. |
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− | Brown the chicken |
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− | (large enough to fit all of the chicken pieces) to coat the bottom of the pan. |
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− | and place skin-side down in the pan. Let cook for 5 minutes or until the |
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− | Then turn the |
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− | Brown the orzo |
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− | pasta, add onions, garlic: Add the orzo pasta to the pan. Stir to coat and let |
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− | Reduce the heat |
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− | Stir together the |
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− | + | *250g [[chicken]] thighs |
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+ | *10ml [[olive oil]] |
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− | the orzo. |
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+ | *120g [[orzo]] pasta |
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+ | *50g [[onion]], chopped |
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+ | *50g [[garlic]], chopped |
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+ | *250ml [[Chicken stock and broth|chicken stock]] |
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+ | *1g [[black pepper]] |
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+ | *2g [[salt]] |
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+ | *3g fresh [[parsley]], chopped |
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+ | *[[lemon juice|juice]] from ½ lemon |
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+ | *Fresh [[coriander]], [[cherry tomato]]es and [[black olive|olives]] for garnish |
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+ | ==Directions== |
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− | Cover and cook: |
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+ | #Add the orzo pasta to the pan. |
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+ | #Stir to coat with drippings, and let the pasta brown. |
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+ | #Pour stock mixture over orzo |
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cooked through, about 10 to 12 minutes. |
cooked through, about 10 to 12 minutes. |
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+ | ==Notes== |
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− | Remove from heat |
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+ | __NOTOC__ |
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+ | [[Category:Main Dish Poultry Recipes]] |
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− | Garnish with |
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+ | [[Category:Mediterranean Meat Dishes]] |
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+ | [[Category:Chicken Recipes]] |
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+ | [[Category:Orzo Recipes]] |
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+ | [[Category:Tomato Recipes]] |
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+ | [[Category:Lemon juice Recipes]] |
Revision as of 04:05, 3 July 2020
Description
This mediterranean one pot chicken orzo is easy to make. Although orzon looks like rice, it is actually a type of pasta.
Ingredients
- 250g chicken thighs
- 10ml olive oil
- 5g butter
- 120g orzo pasta
- 50g onion, chopped
- 50g garlic, chopped
- 250ml chicken stock
- 150g crushed tomatoes, (including juices)
- 1g black pepper
- 2g salt
- 3g fresh parsley, chopped
- juice from ½ lemon
- Fresh coriander, cherry tomatoes and olives for garnish
==Directions==
- Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.
- Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan.
- When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan.
- Let cook for 5 minutes or until the chicken has browned on one side.
- Then turn the chicken pieces over and cook for another 4 minutes until lightly browned.
- Remove the chicken from the pan, set aside.
- Add the orzo pasta to the pan.
- Stir to coat with drippings, and let the pasta brown.
- Once the orzo starts to brown, stir in the chopped onions.
- Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften.
- Add the minced garlic and cook a half minute more.
- Stir together the chicken stock, tomatoes, lemon juice, salt, pepper in a large measuring cup.
- Pour stock mixture over orzo
- Place the chicken pieces skin-side up, on top of the orzo.
- Lower the heat to the lowest heat you need to maintain a bare simmer.
- Cover and let cook until the orzo has completely absorbed the liquid and the chicken is
cooked through, about 10 to 12 minutes.
- Remove from heat and let sit for 5 minutes before serving
- Garnish with fresh chopped parsley, olive, coriander and cherry tomatoes
Notes
- Preparation time: 35 minutes