Recipe
Chicken and Orzo Stew
Prep Time: 10 min
Cook Time: 1 hr 30 min
Serves: 6
A sophisticated dish that has all the comfort of a classic stew with a burst of fresh Mediterranean flavours. A perfect meal for a cozy Sunday night when a relaxed one pot meal is on the menu.
Contributed By: Developed for CFC by Amanda Riva (THP)
Ingredients
2 tbsp (30 mL)
extra-virgin olive oil
1 lb (0.5 kg)
chicken skin-on bone-in drumsticks and thighs
1
red onion, sliced
3
garlic cloves, sliced
1 tbsp (15 mL)
dried oregano
1 tsp (5 mL)
cinnamon
14 fl oz (415 mL)
(414 mL) diced tomatoes with juices
4 cups (1 L)
reduced sodium chicken stock
1/4 cup (60 mL)
black olives
1 cup (250 mL)
orzo
1/2 tsp (2.5 mL)
kosher salt, divided
freshly ground black pepper
freshly chopped parsley, for serving
Instructions
1
Season chicken with salt and pepper, let it rest for 15 minutes. Heat oil in a large pot over high heat. Add the chicken pieces in batches and sear until browned on all sides, about 15 minutes per batch. Transfer browned chicken to a plate.
2
Once the chicken is browned, add onions and garlic to the skillet and cook, stirring occasionally, for 10 minutes. Stir in the oregano and cinnamon, cook for 1 minute. Stir in the tomatoes, stock and browned chicken. Season lightly with salt and pepper.
3
Cover, reduce the heat and simmer for 1 hour. Stir in orzo and cook, uncovered, for 6 minutes more or until orzo is tender. Stir in the olives. Taste and adjust seasoning. Ladle into heated bowls and sprinkle with parsley.