Chicken and orzo skillet in a light tomato sauce
Dimitra's Dishes · ♥ 695 likes · 19.8K views · 52 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb boneless, skinless chicken thighs
- salt
- black pepper
Season the chicken with salt and black pepper on all sides and toss.
Chicken and orzo skillet
- olive oil
Heat a big skillet over medium high heat, add olive oil and brown the chicken about three minutes a side, in a few batches so it browns instead of releasing water; lift it out onto a plate.
Turn the heat off as the chicken comes out because the oil is very hot.
Add the onion to the oil, turn the heat back on to medium low and cook until golden and soft, about five to six minutes.
- 4 cloves garlic cloves
Add the grated garlic and warm it through for a few seconds only, or it will burn.
- 2 whole cloves
- 1 whole bay leaf
- cinnamon stick
Add the cloves and bay leaf, and a cinnamon stick if wanted.
- 15 oz crushed tomatoes
- 1 tbsp tomato paste
Add the crushed tomatoes and the tomato paste and mix.
- ½ tsp sugar
Add a pinch of sugar, or honey, to take the acidity off.
Tomato sauce and the chicken
- 1 tsp oregano
- crushed red pepper flakes
Return the chicken and its juices to the pan in one even layer; add the oregano and crushed red pepper flakes.
Once it comes to a boil, reduce the heat to low, put the lid back on and cook about 15 minutes, until the orzo is completely cooked through.
Turn the broiler element on high and put the pan under the broiler for a few minutes to get colour on top.
- shredded Parmesan cheese
- feta cheese
- olives
- finely chopped parsley
Top with shredded Parmesan and serve with feta on the side, olives and finely chopped parsley. Pick out the cloves and bay leaf before serving.
It will look brothy out of the oven; after about 30 minutes almost all the liquid is gone. Add a little more hot chicken broth if serving later and more sauce is wanted.