Chicken Thighs and Orzo

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Total Time
20 mins
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.

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  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.