Total Time
Prep 20 mins
Cook 40 mins

While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.

Ingredients Nutrition


  1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
  2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
  3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
  4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
  5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
  6. Stir in pancetta, olives and basil & heat through.
  7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.


Most Helpful

Very good! I had to improvise with the tomatoes because mine didn't have onions or garlic but I diced up a small onion and added extra garlic which worked out fine. Also the recipe didn't state whether or not to cook the spinach first. I thought the hotness of the dish would wilt it on the plate, but it didn't. It needs to be cooked first. I used chicken broth instead of water for extra flavour. And just as a note to myself, I'd use bone in chicken breast next time, the thighs are too boney for my liking. Thanks for posting!

mommymakeit4u April 06, 2010

This was so good! Quick and easy. I didn't have pancetta just I just browned the chicken in some evoo and in the end threw in a handful of real bacon bits. I added extra garlic and sauteed an onion with the chicken. A definite keeper and go-to meal for a busy weeknight.

Kim12469 July 13, 2009

I didn't have olives, and I used dried basil, but this was really good! I couldn't leave the leftovers alone! Easy to make too. I added some spinach in the last couple of minutes and served on spinach as well. And I added probably twice as much garlic - but I do that with everything! Thanks for a yummy, new favorite!

BellyDancer March 31, 2009

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