Greek Chicken and Orzo
, Serves 4
One-skillet Greek chicken thighs nestled in lemony orzo with tomatoes, olives and parsley.
| 1 tsp paprika | Mix paprika, thyme, garlic powder, oregano, salt, pepper | Blot chicken, season both sides | Brown chicken in oil & butter, 5 min per side, keep warm | Nestle chicken in, boil, simmer covered 12 min | Add tomatoes, simmer uncovered 3-4 min | Off heat: stir in lemon, olives, parsley |
| 1/2 tsp dried thyme | ||||||
| 1/2 tsp garlic powder | ||||||
| 1 tsp dried oregano (for the seasoning blend) | ||||||
| 3/4 tsp salt (for the seasoning blend) | ||||||
| 1/4 tsp freshly cracked black pepper (for the seasoning blend) | ||||||
| 4 boneless, skinless chicken thighs (about 590 g) | ||||||
| 1 Tbsp olive oil | ||||||
| 14 g butter | ||||||
| 1 small yellow onion, diced | Sauté onion, pepper & garlic 3-4 min | Stir in orzo, oregano, salt, pepper, broth | ||||
| 1 red bell pepper, diced | ||||||
| 2 cloves garlic, minced | ||||||
| 235 g uncooked orzo | ||||||
| 1/2 tsp dried oregano (for the orzo) | ||||||
| 1/4 tsp salt (for the orzo) | ||||||
| 1/4 tsp freshly cracked black pepper (for the orzo) | ||||||
| 475 ml chicken broth | ||||||
| 1/2 pint / 150 g grape tomatoes, halved | ||||||
| 2 Tbsp lemon juice | ||||||
| 50 g pitted kalamata olives, sliced | ||||||
| 2 Tbsp fresh chopped parsley |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.