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
ONE-POT CHICKEN AND SAUSAGE ORZO
There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 31m
Yield 4
Number Of Ingredients 12
Steps:
- Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
- Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.
Nutrition Facts : Calories 713.3 calories, Carbohydrate 60.6 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 3 g, Protein 47.7 g, SaturatedFat 10.4 g, Sodium 2709.2 mg, Sugar 5.3 g
ONE POT CHICKEN AND MUSHROOM ORZO
Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.
CHICKEN CACCIATORE WITH ORZO
Make and share this Chicken Cacciatore With Orzo recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes.
- Transfer to a large plate and reserve the skillet.
- Meanwhile, in a large pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl.
- Toss with the remaining 2 tablespoons olive oil, half the basil and salt and pepper to taste. Cover to keep warm.
- Set the skillet over mediumhigh heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes.
- Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil.
- Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 7 to 10 minutes.
- Transfer the chicken to 4 plates, top with the sauce and serve the orzo alongside.
Nutrition Facts : Calories 716.3, Fat 35.8, SaturatedFat 8.1, Cholesterol 103.5, Sodium 753.4, Carbohydrate 61.7, Fiber 5.4, Sugar 9.1, Protein 37.5
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