It was so incredibly good.
Silky and savory like oursopa seca de fideoangel hair dish, but with little rice-shaped orzo pasta.
The browning of the orzo adds a toasty nutty flavor to the pasta.
Elise Bauer
It would be “Orzo con Pollo.”
It’s a winner!
And the best part?
Elise Bauer
you’ve got the option to easily swap out the thighs for bone-in, skin-on chicken breasts.
Depending on the size of the pieces you may want to cut them in half.
If you use boneless, skinless thighs or breasts do not brown them as long in the first step.
Elise Bauer
They will not need as much cooking time as the bone-in, skin-on thighs.
Sprinkle both sides with a little salt.
Let cook until the chicken has browned on one side, about 5 minutes.
Elise Bauer
Then turn the chicken pieces over.
Let cook until the chicken has browned on that side, about 4 minutes.
Remove the chicken from the pan, set aside.
Elise Bauer
Add the orzo pasta to the pan.
Stir to coat and let the pasta brown.
Once the orzo starts to brown, stir in the chopped onions.
Elise Bauer
Add the minced garlic and cook a half minute more.
Place the chicken pieces skin-side up, on top of the orzo.
Pour the stock tomato mixture over the orzo.
Elise Bauer
Increase heat to medium high and let the stock in the pan come to a full boil.
Lower the heat to the lowest heat you oughta maintain a bare simmer.
Depending on the size of the chicken pieces, it may take longer for the chicken to cook through.
Elise Bauer
Remove from heat and let sit for 5 minutes before serving.
Taste for salt and pepper and add more if needed.
Sprinkle with fresh chopped parsley to serve.
Elise Bauer
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