Chicken with Orzo
Sarah Carey joins Martha and Jane Heller to make a tangy chicken with orzo recipe.
Tangy Chicken with Orzo Pilaf
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Chicken with Orzo
Sarah Carey joins Martha and Jane Heller to make a tangy chicken with orzo...
![Chicken Recipes from "The Martha Stewart Show"](/sites/files/marthastewart.com/imagecache/img_m/3097_012808_chicken_vert.jpg "Chicken Recipes from "The Martha Stewart Show"")
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Everyday Food, April 2010
- Prep Time 45 minutes
- Total Time 1 1/4 hours
- Yield Serves 4
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Ingredients
- 1 tablespoon plus 1 teaspoon vegetable oil
- 4 chicken leg quarters (about 3 pounds total)
- 3 bone-in, skin-on chicken breast halves (about 1 1/2 pounds total)
- Coarse salt and ground pepper
- 1 large white onion, diced small
- 3 garlic cloves, minced
- 4 plum tomatoes, coarsely chopped
- 3/4 cup cider vinegar
- 2 medium carrots, diced small
- 1 1/4 cups orzo
Directions
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Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.
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Pour off all but 1 tablespoon fat from pot and reduce heat to medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.
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Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 3/4 cups water and bring to a boil; reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 minutes. Remove from heat; fluff pilaf with a fork.
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Reserve chicken breasts and half the pan sauce and refrigerate for later use. Serve chicken leg quarters with pilaf and remaining pan sauce.
Cook's Note
Wrap up and refrigerate the extra chicken breasts and sauce you make tonight and use for a quick dinner later in the week.
This meal was okay. Definitely very tangy due to the vinegar. I might make this again, minus the vinegar.
This is a wonderful dish PLUS you can recycle leftover chicken and veggies into another meal......recipe in this issue offers guidelines for that as well
My family loves this recipe!! Even my picky 9y/o. Any recipe that gets him to eat onions and tomatoes is a keeper!!
I bought a whole chicken and used the pieces after cutting it up myself (cheaper than buying separate packs, I found). I used canned roma/plum tomatoes. The meal took some time to make since I had to fry up the chicken in two batches, but it was really good. I've never made orzo like that before and it was great! Would definitely make again - would be a good dish for a dinner party.
I made this and thought it was pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/04/06/tangy-chicken-with-orzo/
The recipe shown on TV did not have chicken breasts in it. It was 4 chicken leg/thigh pieces. It was mentioned that you could use breast, but I was surprised to see ithe breast listed in addition to the leg quarters. I think this is an error!