ONE POT GREEK CHICKEN AND ORZO

ONE POT GREEK CHICKEN AND ORZO



Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

INGREDIENTS

1 1/2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 large shallots, diced

3 cloves garlic, minced

1 teaspoon dried oregano

3/4 teaspoon dried basil

1/2 teaspoon dried paprika

1/2 teaspoon dried dill

1/4 teaspoon dried thyme

1/8 teaspoon ground cinnamon

2 tablespoons all-purpose flour

3 cups chicken stock

1 cup orzo pasta

3 cups chopped baby spinach

2 cups cherry tomatoes, halved

1/2 cup crumbled feta

INSTRUCTIONS

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven 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 shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. 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 until wilted, about 3 minutes. Return chicken to the Dutch oven.

Serve immediately, sprinkled with tomatoes and feta.

ONE POT GREEK CHICKEN AND ORZO


ONE POT GREEK CHICKEN AND ORZO  ONE POT GREEK CHICKEN AND ORZO Reviewed by EL KATIBI MARIA on April 16, 2024 Rating: 5

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