Chicken and Orzo
Ingredients
-
6-8
pieces
skin-on bone-in chicken thighs
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
1
leaf
bay leaf
-
½
teaspoon
cinnamon
-
⅛
teaspoon
ground cloves
-
¼
teaspoon
ground all-spice
-
1¼
teaspoon
salt
-
½
teaspoon
ground pepper
-
2
tablespoons
tomato paste
-
½
cup
red wine
-
¾
cup
water
-
2
cups
passata
-
2
cups
water
-
1
cup
orzo
-
to taste
fresh oregano for garnish
-
to taste
parmesan cheese or feta cheese
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large dutch oven over medium-high heat.
- Sear the chicken for 3-4 minutes on each side until golden brown, then set aside.
- In the same pot, reduce heat to medium and add onion, garlic, bay leaf, cinnamon, cloves, all-spice, salt, and pepper. Cook for 3-4 minutes.
- Stir in the tomato paste and cook for 3 minutes.
- Add red wine and cook for 3-4 minutes to reduce slightly. Then add water and passata, bringing to a simmer.
- Nestle the chicken back into the sauce, cover, and simmer for 30 minutes.
- Preheat the oven to 350°F.
- After 30 minutes, remove the chicken and stir in water and orzo, bringing to a simmer.
- Return the chicken to the pot and bake for 20 minutes or until the orzo is cooked through.
- Serve topped with fresh oregano and cheese.
Nutrition Facts (estimated)
Servings
4-6
Calories
483
Total fat
12.3g
Total carbohydrates
22g
Total protein
65.2g
Sodium
766.9mg
Cholesterol
198.6mg
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