ONE POT ORZO RECIPES

Name: Chicken cacciatore one-pot with orzo
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 4-6 skin-on, bone-in chicken thighs; 1 onion , finely sliced; 2 garlic cloves , sliced; 250ml red wine; 2 bay leaves; 4 thyme sprigs; 2 rosemary sprigs; small bunch of parsley , stalks and leaves separated, finely chopped; 2 x 400g cans cherry tomatoes; 1 chicken stock cube; 1 tbsp balsamic vinegar; 2 tbsp capers (optional); handful of pitted green olives; 300g orzo , rinsed (to keep it from getting too sticky when baked)

CHICKEN CACCIATORE ONE-POT WITH ORZO RECIPE | BBC GOOD FO…

Chicken cacciatore one-pot with orzo recipe | BBC Good Fo… image

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Provided by Anna Glover

Categories Dinner, Main course, Supper

Total Time 1 hours

Prep Time 5 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
4-6 skin-on, bone-in chicken thighs
1 onion , finely sliced
2 garlic cloves , sliced
250ml red wine
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
small bunch of parsley , stalks and leaves separated, finely chopped
2 x 400g cans cherry tomatoes
1 chicken stock cube
1 tbsp balsamic vinegar
2 tbsp capers (optional)
handful of pitted green olives
300g orzo , rinsed (to keep it from getting too sticky when baked)

Steps:

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Nutrition Facts : Calories 573 calories, FatContent 19 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.1 milligram of sodium

ONE-POT CHICKEN AND SAUSAGE ORZO RECIPE | ALLRECIPES

One-Pot Chicken and Sausage Orzo Recipe | Allrecipes image

There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.

Provided by Chef John

Categories Chicken Thighs

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
12 ounces spicy Italian sausage, casings removed
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon salt, or to taste
3 cups chicken broth, plus more as needed
½ cup tomato sauce
1 ½ cups uncooked orzo (rice-shaped pasta)
1 teaspoon kosher salt, or to taste
½ cup finely grated Parmigiano-Reggiano
¼ cup chopped Italian parsley
2 tablespoons sliced fresh chives
4 tablespoons ricotta cheese for garnish

Steps:

Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

Nutrition Facts : Calories 713.3 calories, CarbohydrateContent 60.6 g, CholesterolContent 130.8 mg, FatContent 30.3 g, FiberContent 3 g, ProteinContent 47.7 g, SaturatedFatContent 10.4 g, SodiumContent 2709.2 mg, SugarContent 5.3 g

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