Chicken Thighs with Orzo
Chicken Thighs with Orzo is a flavorful and economical chicken dish for the whole family. Thighs are always moist, meaty and tender and have much more flavor than chicken breasts.
You can use regular rice for this recipe but I prefer the orzo. Orzo is a rice shaped pasta that works very well with this dish. It is also great in soups and salads.
To get the best results from this dish, lower the heat and let it braise. Braising will break down the tissues of the thigh and creates a delicious piece of meat. Serve on a bed of spinach with crumbled goat cheese and your all set. Enjoy!
5 oz. of pancetta
2 Tbls of extra-virgin olive oil
3 cloves of garlic, chopped
2 yellow onions, chopped
6 chicken thighs, bone-in
1 tsp of salt
1 tsp of fresh ground black pepper
1 28 oz can of diced tomatoes
1 cup of orzo pasta,
1 cup of water
1/4 cup of fresh basil, chopped
1 tsp of oregano
1 lb of baby spinach
4 oz. of goat cheese
In a large frying pan, sauté the pancetta until crisp. Around 2 to 3 minutes.
Remove the pancetta with a slotted spoon and set aside.
Add the olive oil to the pan.
Sauté the garlic and onions for 2 minutes.
Remove with a slotted spoon and set aside.
Season the thighs with the salt and pepper.
Fry the thighs in the olive pancetta oil until golden brown.
Add the tomatoes, un-cooked orzo, water, basil and oregano to the pan.
Add the onions and garlic back to the pan.
Cover and cook for around 30 to 40 minutes.
In a separate pan sauté the spinach until wilted.
Plate the spinach and place the chicken and orzo on top.
Sprinkle the top with the crumbled goat cheese.
Serves 4 to 6 people
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