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Tangy Chicken with Orzo Pilaf

In the time it takes to prepare this hearty dish, you will have chicken on hand for later use. Orzo with carrots is a tasty change from the usual rice pilaf.

  • prep: 45 mins
    total time: 1 hour 15 mins
  • servings: 4

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

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Reserve chicken breasts and half the pan sauce and refrigerate for later use. Serve chicken leg quarters with pilaf and remaining pan sauce.

Source
Everyday Food, April 2010

Reviews (7)

  • 14 Sep, 2013

    This is one of my go-to recipes! I make it about once a month, always makining extra for later. I adore the vinegary, tangy sauce!

  • 27 Jan, 2013

    This meal was okay. Definitely very tangy due to the vinegar. I might make this again, minus the vinegar.

  • 16 Jan, 2011

    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

  • 4 May, 2010

    My family loves this recipe!! Even my picky 9y/o. Any recipe that gets him to eat onions and tomatoes is a keeper!!

  • 18 Apr, 2010

    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.

  • 6 Apr, 2010

    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/

  • 1 Apr, 2010

    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!