Best 2 Chicken Thighs And Orzo Recipes
Indulge in a delightful culinary journey with our versatile chicken thighs and orzo recipes. Discover a symphony of flavors as you explore a diverse selection of dishes, each crafted to tantalize your taste buds. From classic one-pot meals to vibrant Mediterranean-inspired creations, our collection caters to every palate and cooking skill level.
Embark on a culinary adventure with our classic chicken and orzo soup, a heartwarming comfort food that exudes simplicity and richness. Dive into the hearty flavors of our creamy chicken and orzo skillet, a luscious blend of tender chicken, succulent vegetables, and a velvety sauce that will leave you craving more.
Transport yourself to the sun-kissed shores of the Mediterranean with our vibrant Greek lemon chicken and orzo. This dish bursts with the freshness of lemon, herbs, and succulent chicken, while our Spanish chicken and orzo paella tantalizes with its vibrant blend of saffron, paprika, and succulent seafood.
For a quick and flavorful weeknight meal, our one-pot chicken and orzo is your go-to recipe. This fuss-free dish combines tender chicken, orzo pasta, and a medley of vegetables in a single pot, making cleanup a breeze. Craving something with a spicy kick? Our Cajun chicken and orzo jambalaya delivers a bold and flavorful experience, featuring succulent chicken, spicy Andouille sausage, and a medley of aromatic spices.
Explore the diverse world of chicken thighs and orzo recipes, each offering a unique culinary experience. Whether you're seeking comforting classics or vibrant international flavors, our collection has something to satisfy every craving.
CHICKEN THIGHS AND ORZO
While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.
Provided by SusieQusie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
- Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
- Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
- Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
- If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
- Stir in pancetta, olives and basil & heat through.
- To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.
CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE
Provided by á-4084
Number Of Ingredients 16
Steps:
- First, toast the orzo. It's a bit of a pain, but it really improves the flavor. Heat a large skillet or a Dutch oven if you're so inclined (I find a reason to use my Staub cocotte for everything) over medium-high heat. Toast the orzo until it is lightly browned, but before it gets too fragrant. Spoon the orzo into a bowl and set aside. Next up is the chicken. Pat the thighs dry and season with oregano, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in the skillet or Dutch oven on medium-high heat until it is nice and hot and beginning to smoke. Brown the chicken for roughly three minutes on each side, then remove it and set it aside. Turn the heat down a notch and add in the other tablespoon of oil and the minced garlic. Cook for 30 seconds, until fragrant, but be careful not to burn it. Then pour in the broth and throw in the tomatoes and orzo. Give the mixture a good stir and bring it to a boil. Finally, add the chicken back in, cover the skillet/Dutch oven, and let it sit on medium-low heat until the orzo is tender and the chicken is cooked through. This will take 15 minutes or so. Be sure to check on the dish from time to time as you don't want the orzo to become mushy and overcooked. When ready, turn off the heat and add in the capers, Kalamata olives, feta, and basil. Top it all off with a drizzle of nice finishing oil, give it another good stir or two and you're ready to serve!
Tips:
- Choose the right pan: Use a large, heavy-bottomed pan or Dutch oven to evenly distribute heat and prevent the chicken from sticking.
- Season the chicken generously: Season the chicken thighs with salt, pepper, and any other desired spices or herbs before cooking. This will help develop flavor and prevent the chicken from tasting bland.
- Brown the chicken before adding the orzo: Browning the chicken in a hot pan will help create a flavorful crust and lock in the juices. Once the chicken is browned, remove it from the pan and set aside.
- Toast the orzo: Toasting the orzo in the same pan that you browned the chicken will add a nutty flavor and help prevent the pasta from sticking together.
- Use a flavorful broth: Use a flavorful broth, such as chicken broth or vegetable broth, to cook the orzo. This will help add flavor to the dish.
- Add vegetables for a healthy twist: Add some vegetables, such as chopped carrots, celery, or zucchini, to the pot along with the orzo. This will make the dish more nutritious and colorful.
- Serve with a sprinkle of cheese or herbs: Before serving, sprinkle the chicken and orzo with grated Parmesan cheese or chopped fresh herbs, such as parsley or basil, for an extra burst of flavor.
Conclusion:
This one-pot chicken thighs and orzo dish is an easy and delicious meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, the orzo is cooked to perfection, and the whole dish is packed with flavor. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this chicken thighs and orzo recipe a try. You won't be disappointed!
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