This is a recipe I prepare very often as we all love it. It is a good option for guests too. It is a bit of a show off, tasty and low cost. Besides, it is very easy to prepare.
I boil the chicken before hand not to make a mess on the stove, but you can roast the chicken if you choose to. Boneless lamb chops, chicken thighs or chicken drumsticks are good options for this recipe. You can prepare this dish also with lamb chops.
I cook the orzo half way before moving it to the oven tray. Then make some small wells and place each chicken thigh/drumstick into it and decorate with green peppers all around. You might want to add chili peppers if you like.
How long do I need to cook chicken?
Both the orzo and the chicken is half cooked before heading to the oven, so it will take about 20 minutes in a preheated oven at 190 degrees Celsius (375 degrees F). It is best to get an internal thermometer at look for 165 degrees Celsius (330 degrees F) for chicken drumsticks. If you do not have a thermometer make sure the meat is done to the bone and there are no pink parts left.
Is Orzo better for you than rice?
Orzo is a type of pasta, with a shape that is similar to rice. It is not gluten free, but carries less calories. The good part of this recipe is that it is a one pot shop, it has the orzo and the meat served together. The only addition could be a rich salad such as Crunchy and Shining Cabbage Salad.
If there are any left overs, transfer back to the non-stick pot you had used earlier, to heat it up easily for the next service.
Enjoy.
Chicken over Orzo
Ingredients
- 12 pieces Chicken thighs or drumsticks
- 500 grams orzo
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 3 thin green peppers
- 1 tablespoon butter
- 2 tablespoon olive oil
- 2 garlic cloves
Instructions
- Boil the chicken until almost ready. If you will be using a pressure cooker, water just enough to cover the bottom of the cooker will be enough. If using a normal pot, double the amount of water. Also add ½ a teaspoon of salt. Save the stock to use later on in the recipe.
- For the orzo, lightly heat a non-stick pot.
- Add the butter and the olive oil.
- When the butter melts, add the chopped garlic, sauté for 1-2 minutes.
- Add the 500 grams of orzo together with a tablespoon of tomato paste. Mix until blended.
- Add the salt, black pepper, red pepper flakes.
- Add 500 millilitres of boiling water from the boiled chicken pot and mix once.
- Cook over low heat until almost all the liquid is absorbed.
- Then transfer all the orzo into an oven tray. Place the chicken on top. Sprinkle some black pepper, salt and smoked paprika on the chicken.
- Take out the seeds and stems of the peppers, cut into half vertically and place around the chicken pieces.
- Also pour about 250 millitres of chicken stock all around the orzo.
- Bake in a pre-heated oven at 190 degrees until the orzo is totally cooked and the chicken is crispy and golden.
- Serve while still warm. Enjoy