Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken thighs with orzo pasta. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Thighs with Orzo Pasta is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chicken Thighs with Orzo Pasta is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken thighs with orzo pasta using 12 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Chicken Thighs with Orzo Pasta:
- Prepare 1 tsp Olive Oil
- Take 1 Medium - Large Chopped Onion
- Take 5 Chicken Thighs
- Make ready 2 cloves Garlic
- Make ready 1 tbsp Tomato Puree
- Prepare 1/2 pint Chicken Stock
- Get 1/2 Juice of Lemon
- Get 1/2 Red Pepper
- Take 400 gm tin Chopped Tomatoes
- Get 100 gs Orzo
- Make ready Salt
- Get Oregano
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Steps to make Chicken Thighs with Orzo Pasta:
- Heat oil in large frying pan, that has a lid. Add chopped onion and fry gently til soft.
- Score each piece and place in pan, skin side down. Keep moving the onions and turn thighs to colour all over, about 5-10 mins
- Grate garlic into onions, sprinkle thighs with oregano. Continue turning thighs. Add Tomato Puree and Red Pepper. Mix Puree into onions. Squeeze lemon juice in and stir.
- Add tin Tomatoes and salt to taste and bring to boil. You can add Worcestershire Sauce now and leave out the pasta and stock. Finish as 6 below.
- Add Chicken Stock and stir into Tomatoes. Add Orzo and stir through. Bring back to boil then turn down to lowest heat to get a simmer.
- Cover and simmer for about 30mins. Stir at 15mins to stop Orzo sticking to pan. After 30mins remove lid, add Worcestershire Sauce. Continue simmering for a further 10-15 mins while sauce thickens.
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