Chicken with Orzo
Edit

Chicken with Orzo

Since my last dish was more of a lunch thing, actually it was only a lunch thing and I have been eating it all week, I decided that I should probably eat dinner. But I was also feeling too lazy to go shopping for food and decided to try and cook something from what I had in my house already. Man I am glad that I did, this was incredibly easy and yet, still bursting with flavour.
My significant other refers to Orzo as pasta rice and it makes me laugh every time. Now why I had to mention that, I just wanted to.
This did make a little too much pasta for how much chicken was used but I guess I'll just eat pasta for lunch a couple days this week!
This Basil & Tomato feta cheese is pretty good for a massively produced cheese and I suggest you try it but if you don't have any, regular feta works as well.
You may need to add some salt at the end depending on your chicken broth. I make a homemade chicken broth that does not use any salt so it needed a bit.

BoredOfTheInternet

Ingredients

3-serving
  1. 1 Tablespoon Olive Oil
  2. 3 3/4 lbs Chicken Thighs  (bone-in, skin on)
  3. to taste Kosher Salt
  4. to taste Black Pepper Freshly Ground
  5. 6 Cloves Garlic
  6. 15 oz cans Tomatoes Diced
  7. 1/3 Cup Kalamata Olives Pitted
  8. 1/2 teaspoon Oregano Dried
  9. 2 Cups Chicken Broth
  10. 1 1/2 Cups Orzo , uncooked
  11. 1/4 Bunch Parsley
  12. 1/4 Cup Basil Fresh , sliced
  13. 1/4 Cup Tomato Basil Feta Cheese &

Method

35 mins
  1. Blank step
    Add Photo

    Heat the Olive Oil over medium heat in a deep skillet until hot.

  2. Blank step
    Add Photo

    While the skillet is heating up, pat the Chicken Thighs dry with a paper towel, and sprinkle both sides with a bit of Kosher Salt and Pepper.

  3. Blank step
    Add Photo

    When the skillet is hot, add the Chicken to the skillet skin side down, and cook on each side until golden brown (about 6 - 7 minutes per side).

  4. Blank step
    Add Photo

    While the Chicken is cooking, peel and mince the Garlic.

  5. Blank step
    Add Photo

    Transfer the Chicken to a clean plate, remove the excess fat and Olive Oil from the skillet, leaving just enough for the minced Garlic.

  6. Blank step
    Add Photo

    Turn the heat to medium-low, add the minced Garlic, and cook until fragrant (about 1 minute).

  7. Blank step
    Add Photo

    Add the Diced Tomatoes (with juices), Oregano, and Pepper. Stir and allow to cook while you chop the Kalamata Olives. Add the Olives to the skillet.

  8. Blank step
    Add Photo

    Add the Chicken Broth and Orzo to the skillet and stir to combine.

  9. Blank step
    Add Photo

    Nestle the Chicken Thighs into the skillet, place a lid on the skillet, increase the heat to medium-high, and bring to a boil.

  10. Blank step
    Add Photo

    When the skillet starts to boil, reduce heat to the lowest temperature to keep a gentle simmer (this was just above low for my stove). Let the skillet simmer until some of the liquid has been absorbed, but not all (about 15 - 20 minutes).

  11. Blank step
    Add Photo

    Meanwhile, chop the Parsley and slice the Basil.

  12. Blank step
    Add Photo

    Remove the skillet from the heat and let rest for 5 minutes.

  13. Blank step
    Add Photo

    Fluff the Orzo to bring all the ingredients back together and top with the Parsley, Basil, and Feta Cheese.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords