BETA
Chicken, Tomato & Orzo Skillet
Toasted orzo catches a light tomato sauce around tender chicken pieces and sweet pepper.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Boneless skinless chicken thighs350 g
- Orzo160 g
- Bell pepper150 g
- Onion100 g
- Canned crushed tomatoes200 g
- Low-sodium chicken stock450 ml
- Garlic2 cloves
- Olive oil1 tbsp
- Paprika1 tsp
- Fresh parsley15 g
- Salt0.25 tsp
- Black pepper0.25 tsp
- Water60 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat. Check stock for celery and other allergens.
Method
Prepare the ingredients
Dice onion and deseeded pepper; mince garlic. Cut chicken into 2 cm pieces without rinsing, then wash hands, board and knife. Measure the orzo and keep the stock hot in a small saucepan.
Brown the chicken
Heat oil in a wide deep skillet over medium-high heat. Brown chicken for 4–5 minutes, turning occasionally; it will finish cooking later. Transfer to a clean bowl, keeping its juices.
Toast the orzo
Lower heat to medium. Cook onion and pepper in the skillet for 5 minutes. Add orzo and stir for 2 minutes until some grains look golden. Add garlic and paprika, stir for 30 seconds, then add tomatoes, hot stock, salt and pepper.
Simmer together
Return chicken and juices. Bring to a simmer and cook partly covered for 12–16 minutes, stirring well every 3 minutes so pasta does not stick. The orzo must be tender and each thick chicken piece must reach 74°C (165°F). If the pan dries before pasta is ready, add the measured water, heated, 2 tbsp at a time as needed.
Rest briefly
Turn off heat, cover and rest for 3 minutes. Stir in chopped parsley, loosen with any remaining measured hot water if needed and divide between two bowls.
This is a spoonable skillet meal; stir often because orzo releases starch and can catch on the pan.
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