Chicken Thighs and Orzo

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

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 25 mins
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Chicken Thighs and Orzo
Ingredients
1
4 ounce package pancetta, chopped, or 4 slices bacon, chopped
 
Olive oil
6
chicken thighs (about 2-1/4 lb.), skinned
2
14 1/2 ounce can diced tomatoes with garlic and onion
1
cup dried orzo
2
1/3
cup pitted kalamata olives
1/4
cup snipped fresh basil
1
6 ounce bag pre-washed baby spinach leaves
3
ounces goat cheese with basil and roasted garlic (about 1/3 cup)
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
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