This is based on a Chicken and Orzo recipe from Simply Recipes - one of my favorite recipe sites. I made it once when I was looking for something to do with the boneless chicken thighs in my freezer. I decided to adapt this recipe, and it's since become one of my standards. Most of my recipes serve 3-4. That's just right for my family of three, plus lunch for one of us to take to school or work the next day.
- 1 lb boneless, skinless chicken thighs
- 1/2 c. AP flour
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 4 tb vegetable oil
- 1 medium onion, chopped
- 1 1/2 cup orzo
- 2 garlic cloves, minced
- 1 14 oz can crushed tomatoes
- 2 cups water
- 2 tb chopped fresh parsley
Cut the chicken thighs in thirds.
Mix the flour, 1 tsp salt, pepper, and thyme in a large bowl. Toss the chicken thigh pieces to evenly coat.
Heat 3 tb vegetable oil in a large skillet over medium high heat. Cook the chicken pieces until brown, about 5 minutes on each side. They do not need to be cooked through. Depending on the size of your skillet you may need to do this in batches - don't crowd the pan.
Set chicken aside. Add 1 tb oil to the skillet. Add onions and 1 tsp salt and cook until the onions are brown, about 5 minutes. Add orzo and saute for about three minutes. Add garlic and cook for 1 minute. Add tomatoes and water and stir until everything is evenly combined. Taste for salt here - before you add the partially cooked chicken back in. It shoud be just a little bit too salty since the orzo and chicken will be soaking in all that liquid.
Nestle browned chicken pieces in skillet and bring to a boil. Lower to a very low simmer, cover, and cook about 15 minutes, until orzo is al dente.
Serve sprinkled with fresh parsley.