Lemony chicken and orzo skillet
Dimitra's Dishes · ♥ 752 likes · 47.5K views · 4 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 3–4 lb whole chicken
- salt
- freshly cracked black pepper
Season the cut-up chicken with a little salt and freshly cracked black pepper; the skin may be removed.
Heat olive oil in a skillet over medium-high heat and brown the chicken in two batches, about five minutes per side, until golden and crispy. Transfer to a plate.
Browning the chicken
- 1 whole onion
Turn the heat off, add the finely chopped onion and let it cook in the residual heat for the first minute, then on medium to medium-low for eight to 10 minutes until soft and golden.
- 4 cloves garlic cloves
- 1 cup uncooked orzo pasta
Add four grated garlic cloves and warm until fragrant. Add one cup uncooked orzo.
- 1 tsp dried dill
- 1 tsp dried coriander
- 1 tsp dried oregano
- 2 cup chicken broth
Season with salt, black pepper, a teaspoon each of dried dill and dried coriander and a heaping teaspoon of dried oregano; add two cups chicken broth, mix and bring to a boil.
- 2 cup chicken broth
Return the chicken; add two more cups chicken broth for a saucier dish. Bring to a boil and take off the heat.
Bake in a 400F oven for 25 to 30 minutes, until the chicken reaches 165F inside.