Skillet Chicken with Orzo

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

1. Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.
2. 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.
3. When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan.
4. Let cook for 5 minutes or until the chicken has browned on one side.
5. Then turn the chicken pieces over and cook for another 4 minutes until lightly browned.
6. Remove the chicken from the pan, set aside.
7. Add the orzo pasta to the pan.
8. Stir to coat with drippings, and let the pasta brown.
9. Once the orzo starts to brown, stir in the chopped onions.
10. Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften.
11. Add the minced garlic and cook a half minute more.
12. Stir together the chicken stock, tomatoes, lemon juice, salt, pepper in a large measuring cup.
13. Pour stock mixture over orzo
14. Place the chicken pieces skin-side up, on top of the orzo.
15. Lower the heat to the lowest heat you need to maintain a bare simmer.
16. Cover and let cook until the orzo has completely absorbed the liquid and the chicken is

cooked through, about 10 to 12 minutes.

1. Remove from heat and let sit for 5 minutes before serving
2. Garnish with fresh chopped parsley, olive, coriander and cherry tomatoes

Notes

• Preparation time: 35 minutes