Chicken, Olive, and Orzo Bake

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Chicken, Olive, and Orzo Bake
Chicken, Olive, and Orzo Bake
Laura Santtini

Chicken, Olive, and Orzo Bake

This is a great one-pot dish full of summer flavors that can also be enjoyed in the winter when you want to introduce some sunshine into your home on those long, dark days. Orzo is about the same size as a grain of rice and has a lovely texture, which holds sauce beautifully. 

 

4
Servings
1397
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Teaspoons olive oil
  • 6-8 skinless, boneless chicken thighs
  • 2 yellow onions, sliced
  • 2 garlic cloves, sliced
  • ½ Cup white wine
  • 1 chicken stock cube mixed with 1¾ cups water
  • 1 14-ounce can chopped tomatoes
  • 2 Tablespoons triple concentrated tomato puree, such as Bomba! XXX
  • 2-3 sprigs of thyme
  • 2-3 sprigs rosemary
  • 1 bay leaf
  • Juice and zest of one lemon
  • 6 Ounces orzo pasta
  • 8 Ounces Kalamata olives
  • 1 Teaspoon honey (optional, but helps to balance the acidity of the tomatoes)
  • Sea salt
  • Freshly ground black pepper
  • Flat leaf parsley, roughly chopped, for serving

Directions

Heat the oil in a large, heavy pan, and then fry the chicken in two batches until golden on both sides, adding extra olive oil if needed. Remove the chicken from the pan and set aside.

In the same pan, sauté the onions until softened. Add the garlic and cook for another minute. Pour in the wine, stirring to deglaze the pan.

Add the chicken stock, tomatoes, concentrated tomato purée, thyme, rosemary, bay leaf, and lemon juice. Return the chicken to the pan. Season with salt and pepper. Bring the contents of the pan to a simmer and cook, covered, for 45 minutes.

Then, add the orzo, olives, and lemon zest and let the mixture simmer for 15 to 20 minutes, until the pasta is cooked al dente, stirring regularly to prevent sticking.

When the pasta is cooked through, taste the dish and adjust the seasoning if necessary. Stir in the honey, if using. Top the dish with chopped parsley and serve. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
88g
100%
Sugar
9g
N/A
Saturated Fat
23g
100%
Cholesterol
428mg
100%
Protein
94g
100%
Carbs
52g
17%
Vitamin A
198µg
22%
Vitamin B12
2µg
39%
Vitamin B6
2mg
100%
Vitamin C
34mg
57%
Vitamin D
0.7µg
0.2%
Vitamin E
3mg
17%
Vitamin K
18µg
23%
Calcium
189mg
19%
Fiber
8g
32%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
8mg
45%
Magnesium
149mg
37%
Monounsaturated
39g
N/A
Niacin (B3)
29mg
100%
Phosphorus
884mg
100%
Polyunsaturated
18g
N/A
Potassium
1486mg
42%
Riboflavin (B2)
0.8mg
46.1%
Sodium
1873mg
78%
Sugars, added
1g
N/A
Thiamin (B1)
1mg
65.6%
Trans
0.4g
N/A
Zinc
8mg
50%

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