One-Pot Chicken Orzo Recipe

🧂 Ingredients

• 4 chicken thighs (bone-in, skin-on )
• 1 tsp kosher salt (divided)
• ½ tablespoon extra virgin olive oil
• ½ cup onion (diced)
• 1 cup uncooked orzo
• 2-3 cloves garlic (minced)
• ½ cup tomato paste
• 3 cups chicken broth
• 2-4 tablespoons grated pecorino romano (or Parmesan cheese, optional)
• ¼ cup basil (chiffonade)

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Season chicken thighs with ¾ tsp of salt & bring to room temperature; thoroughly dry chicken skin with a paper towel before step 2.

3. 3

   Heat oil in a large oven-safe skillet over medium-low heat, add chicken thighs skin side down. Render until golden and crisp, about 12-15 minutes. Remove chicken from pan.

4. 4

   In the same pan, add onion and remaining salt and saute until aromatic, 4-5 minutes.

5. 5

   Add orzo and toast 4-5 minutes, stirring occasionally, until most pieces are lightly golden and there is a nutty aroma.

6. 6

   Add garlic and mix to combine. Add tomato paste and cook to caramelize, 2-3 minutes.

7. 7

   Add chicken broth & bring to a boil. Nestle chicken thighs, flesh side down, into the orzo (make sure that the skin is NOT in the liquid)  and transfer to the oven Bake for 20-25 minutes, or until orzo is cooked through.*

8. 8

   Serve in cooking vessel and top with grated cheese and basil.