Simmering Saturdays: One Pot Greek Chicken Orzo
One Pot Greek Chicken Orzo
Ingredients
LEMON GARLIC CHICKEN
- 1 lb chicken thighs, boneless skinless (or breast), cut into 1″ pieces
- 2 garlic cloves, finely minced
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp each salt and pepper
ORZO/RISONI
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 zucchini (medium, or 1 large), cut into 1/3″ cubes
- 1 red bell pepper, cut into1/3″ cubes
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth/stock
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni
- 1 1/2 cups cherry tomatoes
- 1 tsp cooking salt
- 1/2 tsp black pepper
GARNISH (SEMI-OPTIONAL)
- 2 tbsp lemon juice, drizzling at end
- 1/2 cup Greek feta cheese, crumbled (not optional)
- Fresh oregano leaves (optional)
Instructions
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Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
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Preheat oven to 180°C/350°F (160°C fan).
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Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
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Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes
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Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
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Scatter chicken and cherry tomatoes across the surface (don’t stir in).
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Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that’s good!
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Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.
