Mediterranean Chicken Orzo

Ingredients

• 2 Pollo Fino (boneless chicken thighs)
• Paprika powder (for seasoning the chicken)
• Salt (to taste)
• Pepper (to taste)
• Olive oil for frying (e.g., Bertolli, for searing)
• 1 Onion (finely chopped)
• 2 Garlic cloves (finely chopped)
• 1 Zucchini (finely chopped)
• Chili flakes (or crispy chili, to taste)
• 250 g Orzo (Kritharaki)
• 500 ml Vegetable broth (approximate amount, as needed)
• 250 g Cherry tomatoes
• 150 g Baby spinach
• 150 ml Heavy cream
• 1 Organic lemon (zest and juice)
• 1 Bund Parsley (chopped)
• 80 g Parmesan (freshly grated)

Steps

1. 1

   Season the Pollo Fino with paprika powder, salt, and pepper.

2. 2

   Heat some olive oil in a pan. Sear the chicken skin-side down over high heat for 3–4 minutes until golden brown.

3. 3

   Turn the meat and finish cooking over lower heat until fully cooked. Remove from the pan and set aside.

4. 4

   Finely chop the onion, garlic, and zucchini. Sauté them in the same pan using the remaining fat.

5. 5

   Season the vegetables with salt, pepper, paprika powder, and some chili.

6. 6

   Add the orzo (Kritharaki) to the pan and sauté briefly.

7. 7

   Gradually pour in the vegetable broth. Stir frequently until the orzo has absorbed the liquid and is cooked through.

8. 8

   Stir the cherry tomatoes, baby spinach, heavy cream, some lemon zest, and a splash of lemon juice into the orzo.

9. 9

   Let everything simmer briefly until the spinach has wilted and a creamy sauce has formed.

10. 10

    Return the chicken (cut into pieces if desired) to the pan.

11. 11

    Sprinkle with freshly grated parmesan and chopped parsley. Top with additional lemon zest if desired.

Notes

The orzo absorbs all the liquid, creating an exceptionally creamy consistency. The chicken can be cut into bite-sized pieces before serving.

Nutrition per serving

• Main course
• One-pan
• Chicken
• Orzo
• Mediterranean
• Quick & Easy
• Dinner