Best Chicken Thighs And Orzo Recipes

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO

Steps:

• Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
• Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
• Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
• Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
• Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
• If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

CHICKEN THIGHS AND ORZO

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, KALAMATA OLIVES AND FETA

Steps:

• Toast the orzo until light brown in dutch oven. Set aside.
• Pat the chicken dry and season with oregano, parika, salt and pepper (to taste) Heat one TBL oil iat medium high n the dutch oven and brown chicken three minutes on each side
• Set chicken aside. Turn down heat and saute garlic for 30 seconds without burning.
• Throw in the broth, tomatoes and orzo and bring to boil.
• Finally, add the chicken, cover and cook on medium low for about 15 minutes until the orzo is tender and the chicken is cooked through. You may also cook the orzo separately and then add.

CHICKEN THIGHS WITH TOMATO, ORZO, OLIVES, AND FETA RECIPE

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!