Just a different way of cooking chicken, comes out juicy, creamy, and full of flavor! It’s a new recipe for me and we loved it. I’m a dark meat girl and the recipe turned out so very moist but you can use chicken breasts or a combination of both and I bet it will be just as delicious❤️ Enjoy!
3 chicken thighs & 3 chicken legs with bone in and skin on
3 teasps olive oil
2 teasps Butter
1/2 cup flour
1 lb orzo pasta
1 med. onion, chopped
3 cloves garlic
3 to 4 cups chicken stock
1 can diced tomatoes with juices
salt & pepper to taste
chopped fresh parsley
Season the chicken all over with salt and pepper. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each chicken piece in the flour, shaking to remove any excess. Set aside.
Heat 2 teaspoon of the olive oil in a large sauté pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken to rest.
Add more olive oil to pan, add orzo pasta to coat with oil and brown slightly then add onions and garlic. Reduce heat and let cook stirring often until onion & garlic begin to soften about 3 mins.
Now add chicken pieces back into pan on top of orzo then pour chicken stock, salt, pepper and tomatoes on top of chicken and orzo. Stir around slightly to blend while turning up heat, let the stock come to a boil. Once boiling lower heat and maintain a low simmer. Cover and let cook until orzo has completely absorbed the liquid. Keep watching and do not let it burn, about 20 mins. Remove from heat let sit for 5 mins….Garnish with parsley and Serve hot! ❤️