Description
Discover the ultimate Orzo dinner recipe that will delight your taste buds. Learn how to create a delicious and satisfying meal for any occasion.
Ingredients
- 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat (1134 to 1361 g)
- 1 teaspoon salt (5 ml)
- 2 teaspoons olive oil (10 ml)
- 1 teaspoon beef butter (5 ml)
- 2 cups (12 ounces or 340 g) orzo pasta (473 ml)
- 1 1/2 cups chopped onion (about 1 medium onion) (360 ml)
- 2 cloves garlic, minced (2 cloves)
- 2 1/4 cups chicken stock (532 ml)
- 3/4 cup canned crushed tomatoes (including juices) (177 ml)
- 1/2 teaspoon black pepper (2.5 ml)
- 2 tablespoons chopped fresh parsley (30 g)
Instructions
- Prepare and season the chicken: Remove any extra skin and fat from the chicken thighs. Lightly season both sides with salt.
- Sear the chicken thighs: Warm the olive oil and beef butter over medium-high heat in a large pan that can accommodate all the chicken pieces. Once the oil is hot, dry the chicken pieces with paper towels and lay them skin-side down in the pan. Allow them to cook until one side is golden, approximately 5 minutes, then flip them over. Cook until the other side is browned, around 4 minutes. Take the chicken out of the pan and set it aside.
- Toast the orzo, then incorporate onions and garlic: Add the orzo to the pan and stir to coat it. Allow it to toast. Once it begins to brown, mix in the diced onions. Lower the heat to medium and cook, stirring frequently, for 2 to 3 minutes until the onions start to soften. Add the minced garlic and continue cooking for another 30 seconds.
- Combine stock, tomatoes, salt, and pepper: In a large measuring jug, mix the chicken stock, crushed tomatoes, 1/2 teaspoon of pepper, and 1 teaspoon of salt.
- Return the chicken and pour stock over orzo: Place the chicken pieces, skin-side up, on top of the orzo. Pour the tomato and stock mixture over the orzo. Turn up the heat to medium-high and bring the liquid in the pan to a full boil.
- Simmer and cook: Reduce the heat to maintain a gentle simmer. Cover the pan and let it cook until the orzo has absorbed all the liquid and the chicken is fully cooked, about 10 to 12 minutes. Depending on the size of the chicken pieces, it might take longer for the chicken to be done. Ensure the chicken reaches an internal temperature of 165°F by checking with a meat thermometer in the thickest part without touching the bone. Remove from heat and let rest for 5 minutes before serving. Taste and adjust salt and pepper if necessary. Garnish with freshly chopped parsley before serving. Enjoy the dish and share your feedback with a rating and review!
Notes
- Consider using bone-in, skin-on chicken thighs for a richer flavor and crispy texture.
- Sauté onions and garlic until fragrant before adding chicken stock and crushed tomatoes to enhance savory taste.
- Check the internal temperature of chicken thighs for food safety and a delicious end result. Add lemon juice or zest before serving for a refreshing touch.
