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Chicken Thighs and Orzo

Makes: 6 servings
Prep 20 mins Cook 25 mins
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 395,
  • Fat, total (g) 18,
  • chol. (mg) 77,
  • sat. fat (g) 5,
  • carb. (g) 32,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 26,
  • vit. A (IU) 2721,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1229,
  • Potassium (mg) 379,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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