Popular in Food

Chicken Thighs and Orzo

With pancetta, goat cheese and kalamata olives, this chicken dinner is loaded with flavor.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it
3.5 by 6 people
7,327 views
Rate me!
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 25 mins

Chicken Thighs and Orzo

Ingredients

Directions

  1. In a 5- to 6-quart Dutch oven cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings in pan (add olive oil if necessary to equal 2 tablespoons). Drain pancetta on paper towels; set aside. Cook chicken in drippings about 10 minutes or until light brown, turning to brown evenly; drain off fat. Add undrained tomatoes, orzo, garlic, and 1 cup water. Bring to boiling; reduce heat.
  2. Simmer, covered, 25 to 30 minutes or until chicken is no longer pink (180 degree F) and orzo is tender. If necessary, cook, uncovered, 2 to 3 minutes or until sauce is desired consistency. Stir in pancetta, olives, and basil; heat through. Divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture, and some of the cheese. Makes 6 servings.

Nutrition Facts (Chicken Thighs and Orzo)

    Per serving:
  • 395 kcal cal.,
  • 18 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 77 mg chol.,
  • 1229 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Done Cancel close
No one has shared their photo yet.
close