Description
Discover how to make flavorful Baked Orzo With Chicken and Feta! This easy recipe is perfect for a delicious family dinner. Try it tonight!
Ingredients
- 2 teaspoon (10 ml) s dried oregano
- 1 teaspoon (5 ml) sweet paprika
- 1 teaspoon (5 ml) coriander
- 1 teaspoon (5 ml) kosher salt
- 1 teaspoon (5 ml) black pepper
- 1 1/2 pounds (680 g) boneless skinless chicken thighs
- 1/2 lemon, juiced
- Extra virgin olive oil
- 2 bell peppers (any color), cored and sliced into rounds
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 cup (480 ml) s canned peeled plum tomatoes
- 2 cup (480 ml) s chicken broth
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) sweet paprika
- Kosher salt
- Black pepper
- 2 cup (480 ml) s orzo (uncooked)
- Chopped parsley, for garnish
- Feta cheese, for garnish (optional )
Instructions
- Prepare the cooking environment by setting your oven to 350°F to preheat.
- In a large bowl, mix together the oregano, paprika, coriander, salt, and pepper to season the chicken. Pat the chicken thighs dry and coat them thoroughly with the spice mix. Pour the lemon juice over the chicken and let it rest for a short while.
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the chicken and sear until browned on both sides, about 8 to 10 minutes in all. The chicken doesn’t need to be fully cooked yet. Set it aside on a plate.
- Using the same pot, add the sliced bell peppers and sear them on each side. Once done, transfer them to the plate with the chicken.
- If the pot appears dry, pour in another tablespoon of olive oil. Add the chopped onions and sauté for 5 minutes, stirring frequently, until softened. Mix in the minced garlic and sauté for another 30 seconds. Incorporate the canned tomatoes with their juice, chicken broth, oregano, paprika, and a pinch of salt and pepper. Bring this to a boil and then stir in the uncooked orzo.
- Place the chicken pieces into the orzo mixture and arrange the bell pepper slices on top. Move the pot to the preheated oven and bake, uncovered, for 20 to 25 minutes, or until the orzo is cooked and most of the liquid is absorbed. After removing from the oven, cover and let it rest for 5 minutes so the orzo can absorb any remaining juices.
- Finish the dish by drizzling a bit of olive oil over everything, and garnish with fresh parsley and feta cheese, if desired, before serving.
Notes
- Note: Add a pinch of cayenne pepper to the spice mix for a spicier flavor.
- Second note: Pat the chicken thighs dry before seasoning to ensure the spice mix sticks well.
- Third note: Experiment with different vegetables like zucchini or eggplant for varied taste profiles.
