CHICKEN CACCIATORE ONE-POT WITH ORZO
Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
- Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
- Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
- Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.
Nutrition Facts : Calories 573 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO
A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.
Provided by Aaron Hutcherson
Categories dinner, noodles, one pot, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
ONE-SKILLET CHICKEN WITH BUTTERY ORZO
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Provided by Claire Saffitz
Categories Bon Appétit Chicken Dinner One-Pot Meal Orzo Pasta Fennel Spring Roast Leek
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
- Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
- Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.
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.
ONE POT MEDITERRANEAN CHICKEN ORZO | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
- Spray a large pan with some low calorie cooking spray and heat gently.
- Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
- Set the chicken aside.
- Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft.
- Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180°C.
- Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off
Nutrition Facts : Calories 437 kcal, Carbohydrate 53 g, Protein 31 g, Fat 9.9 g, SaturatedFat 2.3 g, Cholesterol 66 mg, Sodium 2400 mg, Fiber 3.8 g, Sugar 5.6 g, UnsaturatedFat 5 g, ServingSize 1 serving
SKILLET CHICKEN THIGHS & ORZO
For savory satisfaction, try our Skillet Chicken Thighs & Orzo. ATHENOS Crumbled Feta Cheese with Basil & Tomato makes good skillet chicken thighs great.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large skillet on medium heat until bacon is crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chicken to dripping in skillet; cook 5 min. on each side or until lightly browned. Drain. Add tomatoes, tomato sauce, orzo, water and garlic. Bring to boil; cover.
- Simmer on low heat 25 to 30 min. or until chicken is done (165ºF) and orzo is tender. Stir in bacon, olives and basil; cook 2 min. or until heated through.
- Top spinach with orzo mixture, chicken and cheese.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 23 g
ONE POT CHICKEN AND MUSHROOM ORZO
Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
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- Untruss the chicken, if it comes trussed, and remove all the string. If time allows, let it stand out on a board for 40 minutes or so to let the chill come off it. Heat the oven to 350ºF.
- Peel the garlic cloves, and peel and cut the carrots into three lengths across, and then into sticks. Wash the leeks to remove any mud, if needed, and cut into 1-inch rounds.
- Heat the oil in a large heavy-based Dutch oven with a tightly fitting lid; I use an enameled cast-iron oval Dutch oven 12 inches long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast-side down to color the skin; I do this over high heat for 3–5 minutes, or until the skin is richly golden. Then turn the chicken the right way up.
- Take the pan off the heat and, aiming for the space around the chicken, finely grate in the zest from the 2 lemons, then grate or mince in the garlic (obviously some can end up on the chicken itself), add the dried tarragon (or thyme) and give a quick stir into the oil as best you can.
INSTANT POT LEMON PEPPER ORZO WITH CHICKEN THIGHS - YAY ...
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- Dry chicken with paper towels and lightly season both sides of the chicken thighs with salt and pepper.
- Set the Instant Pot to "sauté". Pour the olive oil and butter into the pot, swirling the butter until it melts. Using tongs, place the chicken thighs in the pot and brown chicken on each side, about 4-5 minutes per side (you may need to move chicken around so it doesn’t stick to the bottom of the pot). Remove from the pot, leaving the oil behind, and set aside.
- Add in the onion and garlic and stir frequently until the onions are softened and browned, about 3-4 minutes.
- Add 2 tablespoons of chicken broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve the brown bits.
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Reviews 3Calories 663 per servingCategory Comfort Food
- Trim the excess skin from the chicken thighs and cut a slit into the skin. Season both sides of the chicken with the chicken seasonings. Pan sear the skin side of the chicken for 5 minutes then the backside for 3 minutes and remove from heat.
- Remove access grease from pan then add butter, onions, minced garlic, and mushrooms. Cook until the onions are translucent. Add the orzo pasta to the cast iron skillet and stir for 1 minute then add orzo seasonings.
- Pour in the chicken stock, white wine, and Worcestershire sauce. Combine together. Place chicken thighs back into the skillet and cover.
PARMESAN CHICKEN ORZO SKILLET - SUEBEE HOMEMAKER
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Ratings 4Calories 524 per servingCategory Main Dish
- In a large cast iron skillet over medium-high heat, add a drizzle of olive oil. Then add the sliced mushrooms and cook for about 20 minutes, stirring occasionally. Add salt at the end, and remove the mushrooms from the skillet.
- In the same skillet with another dizzle of olive oil, add the chicken. Season with salt and pepper and saute for 6-7 minutes, to get them sligthly browned.
- Add the orzo and the minced garlic, and stir for about a minute or so. Then add the chicken broth and half and half, and cover with a lid (or foil). Turn heat down to a simmer and cook until orzo is al dente and chicken is cooked through.
- Remove skillet from heat, and add the parmesan cheese, sliced tomatoes, and sauteed mushrooms. Stir well.
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- Bring to a boil reduce heat and simmer for 15 minutes, stirring every 3 or so minutes, or until pasta is cooked through.
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- Season chicken with kosher salt and black pepper, then add it to the skillet skin side down. Sear until browned, about 5 minutes, then turn and sear on the other side for 3 more minutes.
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From foodandwinechronicles.com
Cuisine MediterraneanCategory Main CourseServings 6Total Time 55 mins
- Heat large dutch oven or deep pan over medium-high heat, and add oil. Sprinkle salt and pepper on both sides of chicken and add chicken to pan. Sear chicken until brown on both sides, remove from pan and set aside to cool. Remove bone from chicken, and chop into large pieces.
- Add onions to pan, cook until translucent. Add garlic and ginger and cook for another 1-2 minutes. Add cumin, turmeric, paprika, cinnamon, and cayenne, and cook until just fragrant. Add tomato paste and cook another 1 minute. Add tomato sauce, tomatoes, and chicken broth, and bring mixture to a boil. Add mint, harissa, and tajin seasoning, salt and pepper, and stir to combine. Reduce heat bring mixture to a simmer and return chopped chicken to the pan. Simmer for 30 minutes.
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Category DinnerCalories 877 per serving
- Preheat a large saute pan over medium heat and add a drizzle of olive oil. Cut the chicken thighs into small, bite-sized pieces, then add to the hot pan. Season the chicken generously with salt and pepper. Fry for 7 to 8 minutes, until the chicken is cooked thoroughly and browned. Remove the chicken into a clean bowl and set aside.
- Into the same pan, add the 2 tablespoons butter. Once the butter is melted, add the diced mushrooms, shallots and garlic. Saute the mixture for 3 to 4 minutes, until the shallot is translucent and mushrooms reduced. Season the mix with salt, pepper, paprika and thyme. Add the white wine and allow the mixture to come up to a simmer, cooking for a few minutes until the wine is reduced.
- Add 2 cups chicken broth, the cream and return the chicken to the pan. Add the orzo pasta and stir. Cook the pasta covered for 10 to 12 minutes, stirring occasionally. If all liquids evaporate but the pasta is not ready, add more chicken broth.
- Once pasta is cooked, add the grated parmesan cheese, parsley, chopped pecans and dried cranberries. Squeeze the juice from half a lemon over the pasta. Use a spatula to thoroughly mix everything together and cook over low heat for 1 to 2 minutes until the cheese is melted.
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