Greek Chicken and Orzo

Instructions

1. Step 1

   Pat the chicken dry. Season it with half the salt, half the black pepper, half the oregano, and all the paprika.

   Ingredients used: 680.0 gr Chicken Thigh, 1.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 2.0 gr Paprika, 3.0 gr Salt

2. Step 2

   Heat half the olive oil in the skillet over medium heat. Sear the seasoned chicken until browned on both sides, then transfer it to a clean plate; it will finish cooking later.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Deep Skillet with Lid, plate

3. Step 3

   Add the remaining olive oil and the onion to the skillet. Cook over medium heat until softened, then add the garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Deep Skillet with Lid, wooden spoon

4. Step 4

   Stir in the orzo and remaining oregano. Cook over medium heat, stirring frequently, until the orzo is lightly toasted.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 300.0 gr Orzo

   Cookware: Deep Skillet with Lid, wooden spoon

5. Step 5

   Stir in the tomatoes, chicken broth, remaining salt, and remaining black pepper. Bring the mixture to a boil over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 800.0 ml Chicken Broth, 1.0 gr Ground Black Pepper, 3.0 gr Salt, 400.0 gr Tomato

   Cookware: Deep Skillet with Lid, wooden spoon

6. Step 6

   Return the chicken and any juices on the plate to the skillet. Cover, reduce to low heat, and simmer until the orzo is tender and the chicken reaches 74°C internally.

   Timer: 14 min (fixed)

   Cookware: Deep Skillet with Lid, instant-read thermometer

7. Step 7

   Remove the skillet from the heat and stir the lemon juice into the orzo around the chicken. Cover and let the dish rest.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: Deep Skillet with Lid, wooden spoon

8. Step 8

   Scatter the feta cheese and parsley over the chicken and orzo, then serve.

   Ingredients used: 75.0 gr Feta Cheese, 15.0 gr Parsley

   Cookware: Deep Skillet with Lid