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Baked Chicken and Orzo
Serves 4
INGREDIENTS
4 skin-on chicken breasts or thighs (skin on preferred, but sub skinless if you prefer)
2 tablespoons of chopped pancetta
1 cup orzo
1 ½ -1 ¾ cups chicken broth
¼ cup white wine
½ medium onion chopped
3 tablespoons crushed tomatoes
2 cloves of minced garlic
¼ cup olive oil
½ teaspoon ground coriander
½ teaspoon dried thyme
1 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
large pinch of saffron
½ cup of green peas
1/3 cup Spanish olives with pimento sliced in half
½ sweet red pepper coarsely chopped
parsley for garnish
PREPARATION
Preheat the oven to 375 F
1. Pat the chicken thighs dry. Mix the thyme, salt and pepper, vinegar, olive oil, and coriander. Coat the chicken with the mixture, cover and set aside for at least 30 minutes.
2. In a Dutch oven or other heavy bottom, oven-proof pan, brown the pancetta. Remove the pancetta and reserve. Pour off all but a tablespoon or two of the pancetta fat.
3. Remove the chicken from the marinade and wipe off excess marinade. Brown the chicken pieces on both sides. Remove and tent the browned chicken.
4. If the pan is too dry add two tablespoons of olive oil. Over medium heat, sauté the garlic, onions, and red pepper for a minute or two before adding the orzo. Stir until the orzo begins to brown and the onions are tender.
5. Add 1 ½ cups chicken stock, wine, tomatoes, and saffron and bring to a boil. Nestle the chicken thighs into the orzo, sprinkle the sliced olives around the chicken. Sprinkle the reserved pancetta over the chicken and place the pan in the preheated oven. Bake for about 25-30 minutes until the orzo is tender and the internal temperature of the thighs reaches 165 F. If the orzo is too al dente, add the remaining ¼ cup of chicken stock. Stir in the green peas for the last 10-15 minutes in the oven. (Waiting to add the peas at the end will ensure that you have bright green peas, not over-cooked gray peas.)
Serve garnished with chopped parsley.