Chicken, Olive, and Orzo Bake

Chicken, Olive, and Orzo Bake
Contributor
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. 

Click here for more of our best chicken recipes.

Click here for more information about Bomba! XXX.
 

4
Servings
152
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. 

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
58mg
6%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Phosphorus, P
7mg
1%
Selenium, Se
1µg
2%
Sodium, Na
1001mg
67%
Water
49g
2%

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.