Friday, March 19, 2010
Chicken with Orzo
About a month ago, I received a magazine in the mail called "Cook's Country." I had no idea where it was from, but it turned out to be a great magazine. They had a lot of "test kitchen" recipe articles where they develop a recipe or a new way to make something, product/ equipment reviews and a bunch of tear out cards for 30 minute meals. (Turns out that the magazine subscription was from our Real Estate agent! He got Hirsh a year of "Handyman Magazine" and "Cook's Country" for me.) I decided it would be fun to try their "Chicken and Orzo" recipe. I think it took a bit longer than 30 minutes, but it turned out really well, so I will definitely make it again.
Chicken with Orzo
2-3 deboned chicken breasts (I made it with 2 but there was plenty of orzo for 3 portions)
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1/4 tsp pepper
1 C orzo
2 tsp olive oil
3 garlic cloves, minced
1 1/2 C low sodium chicken broth
1 14.5 oz container petite diced tomatoes
1. Pound chicken and dry off with a paper towel.
2. Combine oregano, red pepper flakes, pepper and salt and use to season chicken, rubbing in on both sides.
3. Toast orzo in non-stick 12 inch skillet over medium high heat for 5 minutes until golden brown (I didn't think it was going to turn brown but you just have to be patient!)
4. Remove orzo to bowl.
5. Add 1 tsp olive oil to skillet and brown chicken 3 minutes per side. Remove to plate.
6. Add another tsp olive oil to skillet, quickly toss garlic until fragrant and then add chicken broth and tomatoes.
7. Bring to a boil and then add orzo and chicken and simmer covered for 10-12 minutes on medium low heat until orzo is tender, chicken is cooked through and most of the liquid is evaporated.
*I thought there was a little too much liquid in the final dish, so I used my baster to remove some...in the future, I would probably drain part of the liquid from the tomatoes before I add them.
8. Serve! Makes about 3 portions.
Hirsh's Rating: 9
Debbie's Rating: 9- I would probably use a little less pepper next time- it had quite a pepper kick! I would also consider making the orzo alone as a side dish since it was my favorite part.