Mediterranean chicken orzo
Dimitra's Dishes · ♥ 2.6K likes · 86.3K views · 13 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole roasted red peppers
- 4–6 oz sheep's milk feta
- 2 tbsp fresh parsley
- 2 whole boneless skinless chicken breasts
- salt
- black pepper
- ¼ cup olive oil
Season the chicken breasts on both sides with salt and black pepper; heat about a quarter cup of olive oil in a skillet over medium-high.
Cook the chicken about four minutes a side until golden and cooked through to 165F; here flipped once more for two extra minutes.
- ½ whole onion
- 4 cloves garlic cloves
- 1 cup orzo
- 4 whole green olives
Finely chop half the onion; chop the drained roasted red peppers.
Move the chicken to a board; cook the onion in the pan five or six minutes until soft and golden, scraping up the browned bits, adding a little oil.
- ½ tsp salt
- mild harissa
- 3 cup chicken broth
- ¼–½ tsp Greek oregano
Add the garlic for a few seconds, then the orzo, half a teaspoon of salt, black pepper, a few teaspoons of harissa, the peppers, the olives, three cups of chicken broth and the oregano.
Bring to a boil, reduce to a simmer and cook about eight minutes, until the orzo is nearly al dente; it finishes in the residual heat.
Crumble in the feta, add the parsley and the sliced chicken; cover and warm two minutes.
Chicken orzo: feta, chicken and tasting