Chicken over Orzo
Delicious and inviting.
Servings 6 servings
Calories 450kcal
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