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