Greeks love their orzo pasta so when I have a hankering for this Mediterranean staple, I whip up this one-pan roasted chicken thighs and tomato orzo dish:
INGREDIENTS:
4 chicken thighs (I like with skin for added flavor)
1 cup orzo
2 cups hot water
A spoonful of tomato paste
Salt, pepper, olive oil
PREPARATION:
In a bowl, toss the chicken thighs with salt, pepper and olive oil. In a baking dish, add the orzo, hot water and tomato paste. Mix together well. Add the seasoned chicken thighs. Drizzle with olive oil, salt and pepper. Bake at 350 degrees for one hour (or until water is dried up). If you want to brown the chicken even more, broil on high (alone, not with orzo) until your desired liking. Let rest 20 minutes before serving. Opa!
