Lemony Chicken and Scallion Orzo, Risotto-Style
A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!
- Ready In:
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup chicken, diced
- 1⁄2 cup mizithra cheese, shredded fine
- 3 small scallions, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon all purpose Greek seasoning
- 1 small lemon, juiced
- Heat olive oil in a heavy skillet.
- Sautee the white portions of the scallions until tender, reserve the green portions.
- Add pasta and stir frequently until some of the grains are toasted golden brown.
- Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
- Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
- The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
- Add additional salt, pepper, and lemon juice to correct the seasoning.
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Absolutely a new go-to recipe for my house. Fried up the chicken thighs in olive oil with salt and pepper, then just added the onions to the pan and followed the recipe. I did look up a Greek seasoning recipe and wing the seasoning adding fresh garlic and onions because the powders don't do well out here on the coast. YUM!