Mediterranean Chicken Orzo

You’ll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Chicken thighs and orzo bake together in a flavourful mixture with garlic, bell peppers, and tomato. Easy and satisfying!

Yield:
6 servings
Category:
Chicken & Other Birds
Cuisine:
Greek
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min

INGREDIENTS:

  • For the Chicken
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 lemon, juiced
  • Extra virgin olive oil
  • For the Orzo
  • 2 bell peppers (any colour), cored and sliced into rounds
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 cups canned peeled plum tomatoes
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • Kosher salt
  • Black pepper
  • 2 cups orzo (uncooked)
  • Chopped parsley, for garnish
  • Feta cheese, for garnish

DIRECTIONS:

  1. Get ready. Preheat your oven to 350°F.
  2. Season the chicken. In a large mixing bowl, combine the oregano, paprika, coriander, salt and pepper. Pat the chicken dry, then add to the bowl and turn to coat. Toss in the lemon juice and set aside for a few minutes.
  3. Brown the chicken. In a 5-quart Dutch oven or a large oven-safe pot over medium-high, heat 2 tablespoons extra virgin olive oil until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
  4. Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.
  5. Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic, and cook another 30 seconds, then add the tomatoes (and their juice), broth, oregano, paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in the orzo.
  6. Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated oven oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover and let sit 5 minutes undisturbed (the orzo will absorb any juices.)
  7. Finish and serve. Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9614