We love a recipe that only uses one pan!
Need an easy recipe for a quick weekday supper? This delicious one-pot recipe is perfect!
Tasty, nutritious and saves on the washing up...IDEAL!
This recipe is from our popular, One Pot Cooking cookery class.
ONE POT GREEK CHICKEN ORZO
6-8 pieces (2-2½ lbs) of chicken thighs, skin on bones in
½ tsp Paprika
½ teaspoon of Oregano
3 tablespoons olive oil
1 small Carrot peeled and finely chopped
1 rib of Celery finely chopped
1 onion peeled and Finley chopped
2 cloves of garlic, peeled and minced
2 tablespoons tomato paste
½ cup red wine (optional - substitute with broth)
1 ½ cup orzo pasta
1 ½ cup passata (strained tomatoes)
2 cups of broth veggie or chicken (low or no salt), plus more if needed
1 bay leaf
¼ teaspoon ground cinnamon
⅛ teaspoon ground clove or all spice
Grated cheese, Kefalotyri, Parmesan, Romano for serving
Chopped fresh parsley for serving
Season both sides of chicken with salt, pepper paprika and oregano.
Heat oil over Medium/high heat in a large shallow skillet. Add chicken to pan and cook until golden brown on both sides but not all the way cooked through fully, 5-6 min each side. Remove from pan onto a plate and set aside
Preheat oven to 175 oC
Add the carrots, celery, onion and garlic to pan and cook stirring often until veggies are softened.
Stir in the orzo and the tomato paste to combine and cook 1 min until bottom of the pan starts to feel about dry.
Deglaze the pan with the wine scraping the bottom of the pan
Stir in the passata, broth, bay leaf and the cinnamon and clove. Place the chicken back in the pan nestling it in over the orzo and remove from heat and place into the oven uncovered and bake for 25-30 min until orzo and chicken is cooked through. Check pan halfway through - giving the orzo a bit of a stir to make sure it’s not sticking to the bottom of the pan. Add a touch of broth if needed.
Once done remove and serve hot out of the oven sprinkled with grated cheese and chopped fresh herbs