Chicken Thighs with Orzo Pasta
Chicken Thighs with Orzo Pasta

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken thighs with orzo pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Thighs with Orzo Pasta is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Chicken Thighs with Orzo Pasta is something which I’ve loved my whole life. They are nice and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! First you brown the chicken, then brown the orzo in the rendered fat, and then add some onions and garlic. Add the chicken back to the pasta, pour in some stock and crushed tomatoes, cover and cook until the pasta has absorbed the liquid.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken thighs with orzo pasta using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Thighs with Orzo Pasta:
  1. Prepare 1 tsp Olive Oil
  2. Make ready 1 Medium - Large Chopped Onion
  3. Get 5 Chicken Thighs
  4. Get 2 cloves Garlic
  5. Get 1 tbsp Tomato Puree
  6. Make ready 1/2 pint Chicken Stock
  7. Take 1/2 Juice of Lemon
  8. Take 1/2 Red Pepper
  9. Get 400 gm tin Chopped Tomatoes
  10. Take 100 gs Orzo
  11. Take Salt
  12. Make ready Oregano

Cook the chicken thighs until they start to brown. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots. Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Bring to a boil, then add the orzo pasta.

Steps to make Chicken Thighs with Orzo Pasta:
  1. Heat oil in large frying pan, that has a lid. Add chopped onion and fry gently til soft.
  2. Score each piece and place in pan, skin side down. Keep moving the onions and turn thighs to colour all over, about 5-10 mins
  3. Grate garlic into onions, sprinkle thighs with oregano. Continue turning thighs. Add Tomato Puree and Red Pepper. Mix Puree into onions. Squeeze lemon juice in and stir.
  4. Add tin Tomatoes and salt to taste and bring to boil. You can add Worcestershire Sauce now and leave out the pasta and stock. Finish as 6 below.
  5. Add Chicken Stock and stir into Tomatoes. Add Orzo and stir through. Bring back to boil then turn down to lowest heat to get a simmer.
  6. Cover and simmer for about 30mins. Stir at 15mins to stop Orzo sticking to pan. After 30mins remove lid, add Worcestershire Sauce. Continue simmering for a further 10-15 mins while sauce thickens.

Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Bring to a boil, then add the orzo pasta. Nestle the chicken pieces, and top with the green bell pepper slices. Stir in the orzo and stock, then return the chicken to the pan, skin-side up. Scatter the orzo, or small pasta shape you're using, in and around the chicken, ensuring it is all submerged in the liquid.

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