Chicken Thighs and Orzo

Recipe by SusieQusie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
  • Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
  • Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
  • If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
  • Stir in pancetta, olives and basil & heat through.
  • To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.
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