CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
GARLIC CHICKEN WITH ORZO NOODLES
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Provided by VBRAUER671
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.4 g, Cholesterol 38.1 mg, Fat 10.6 g, Fiber 2.9 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 164.1 mg, Sugar 0.9 g
STEWED CHICKEN: KOTA KOKINISTI
Steps:
- Heat oil in a large skillet on high heat. Sprinkle chicken with cinnamon, salt, and pepper, brown on all sides, and set aside.
- Turn the heat to medium-high, add the onions and minced garlic, and cook for 3 minutes, stirring continuously. Add the wine to remove the particles from the bottom of pan and reduce until almost dry. Add water, tomato paste, and whole garlic cloves. Add chicken, cover, and simmer for 1 hour or until chicken is cooked through. Add water as needed.
- Served best over rice or orzo. Top with mizithra.
CHICKEN CACCIATORE ONE-POT WITH ORZO
Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
- Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
- Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
- Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.
Nutrition Facts : Calories 573 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
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EASY CHICKEN RECIPE WITH ORZO PASTA (GIOUVETSI KOTOPOULO)
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4.9/5 (582)Estimated Reading Time 2 minsCategory MainTotal Time 30 mins
- To prepare this super easy chicken with orzo, heat a large frying pan over medium heat, pour in 2 tbsps olive oil and sauté the onions, until softened. Season the chicken pieces with salt and pepper and add in the pan; fry the chicken breasts until lightly colored.
- Remove the chicken pieces and the onions on a plate. In the same pan, add 2 tbsps olive oil and sauté the orzo pasta. Add the tomato paste and continue sautéing. Pour in the tinned tomatoes, the tomato juice and a cup of warm water. Return the chicken pieces and onions in the pan, add a pinch of sugar, a pinch of cinnamon and season well with salt and pepper. Turn the heat down to medium, place the lid on and cook for about 15 minutes, stirring occasionally, until the orzo pasta is cooked. (Halfway through cooking time, check out if all of the liquid has been absorbed and add 1 cup of hot water into the pan).
- Remove the pan from the stove, drizzle with olive oil and stir in the crumbled feta cheese. Let the chicken with orzo rest for 5 minutes and serve while still warm. Enjoy!
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- Heat a little (about 2 tablespoons) olive oil in a heavy-bottomed oven-proof pot (see notes), then brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
- Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer, then add the oregano, cinnamon and orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
- Take the pot off the heat and then put the chicken back into the pot, then quickly sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
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