Tomato Chicken Orzo: A Delicious and Easy Recipe

Tomato chicken orzo: Prepare to fall in love with your new weeknight hero! Imagine tender pieces of chicken, simmered in a rich, flavorful tomato sauce, nestled amongst perfectly cooked orzo pasta. This isn’t just a meal; it’s a comforting hug in a bowl, ready in under an hour.

Orzo, also known as risoni, is a type of pasta shaped like large grains of rice. Its versatility has made it a staple in Mediterranean cuisine for centuries, often featured in soups, salads, and as a delightful alternative to rice or couscous. The beauty of orzo lies in its ability to absorb flavors, making it the perfect partner for our vibrant tomato chicken sauce.

What makes this tomato chicken orzo so irresistible? It’s the perfect balance of flavors and textures. The slight tanginess of the tomatoes complements the savory chicken, while the orzo provides a satisfying bite. It’s also incredibly convenient! This one-pot wonder minimizes cleanup, making it ideal for busy weeknights. But beyond its practicality, it’s simply delicious. The comforting aroma that fills your kitchen as it simmers is a promise of the delightful meal to come. Get ready to experience a dish that’s both easy to make and impossible to resist!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup orzo pasta
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish (optional)

Preparing the Chicken and Vegetables:

1. First, season the chicken pieces generously with salt and pepper. Don’t be shy! This is your chance to build flavor from the very beginning.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (you might need to do this in batches to avoid overcrowding the pot).
3. Sear the chicken for about 3-4 minutes per side, until browned. You don’t need to cook it all the way through at this point, just get a nice color on it. Remove the chicken from the pot and set aside.
4. Reduce the heat to medium. Add the chopped onion to the pot and cook for about 5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
5. Add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened. Again, keep stirring!

Building the Tomato Sauce:

1. Now, pour in the crushed tomatoes, tomato sauce, and diced tomatoes (with their juice) into the pot with the vegetables. Stir well to combine everything.
2. Add the chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Give it another good stir to incorporate all the ingredients.
3. Season the sauce with salt and pepper to taste. Remember, you can always add more seasoning later, but it’s harder to take it away!

Cooking the Orzo and Chicken:

1. Return the browned chicken pieces to the pot, nestling them into the tomato sauce.
2. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
3. Remove the chicken from the pot and set aside on a plate. Using two forks, shred the chicken into bite-sized pieces. This will help it distribute evenly throughout the orzo.
4. Add the orzo pasta to the pot with the tomato sauce. Stir well to make sure the orzo is submerged in the liquid.
5. Increase the heat to medium and bring the mixture back to a simmer. Then, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
6. If the orzo absorbs all the liquid before it’s fully cooked, add a little more chicken broth, about 1/4 cup at a time, until the orzo reaches the desired consistency.

Combining and Serving:

1. Once the orzo is cooked, return the shredded chicken to the pot. Stir well to combine the chicken and orzo.
2. Taste the tomato chicken orzo and adjust the seasoning with salt and pepper as needed.
3. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves (if desired).

Tips and Variations:

• Spice it up: If you like a little more heat, add an extra pinch of red pepper flakes or a dash of your favorite hot sauce.
• Add vegetables: Feel free to add other vegetables to the dish, such as zucchini, mushrooms, or spinach. Add them along with the red bell pepper.
• Use different protein: You can substitute the chicken thighs with chicken breasts, Italian sausage, or even shrimp. Adjust the cooking time accordingly.
• Make it creamy: For a creamier dish, stir in a dollop of heavy cream or mascarpone cheese at the end of cooking.
• Add wine: For a richer flavor, deglaze the pot with a splash of dry white wine after cooking the onions and garlic. Let the wine reduce slightly before adding the tomatoes.
• Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add some chickpeas or white beans for protein.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions:

This tomato chicken orzo is delicious on its own as a complete meal. However, you can also serve it with a side salad, crusty bread, or roasted vegetables.

Nutritional Information (approximate per serving):

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 450-550
• Protein: 35-45g
• Fat: 15-25g
• Carbohydrates: 40-50g

Enjoy!

Conclusion:

So, there you have it! This tomato chicken orzo recipe is truly a must-try for anyone looking for a quick, easy, and incredibly flavorful meal. It’s the kind of dish that satisfies on a weeknight but is also impressive enough to serve to guests. The vibrant flavors of the tomatoes, combined with the tender chicken and perfectly cooked orzo, create a symphony of tastes that will leave you wanting more.

But why is this recipe so special? It’s the simplicity, really. You don’t need to be a master chef to whip this up. The ingredients are readily available, and the steps are straightforward. Plus, it’s a one-pot wonder, which means fewer dishes to wash – always a win in my book! The beauty of this tomato chicken orzo also lies in its versatility. Feel free to adapt it to your own preferences and dietary needs.

Looking for serving suggestions? I love to serve this dish with a sprinkle of fresh basil and a dollop of creamy ricotta cheese. The basil adds a bright, herbaceous note, while the ricotta provides a lovely richness that complements the acidity of the tomatoes. A side of crusty bread is also a fantastic addition, perfect for soaking up all that delicious sauce.

And speaking of variations, the possibilities are endless! If you’re a fan of spice, add a pinch of red pepper flakes to the sauce for a little kick. You could also incorporate other vegetables, such as zucchini, bell peppers, or spinach, to boost the nutritional value and add even more flavor. For a vegetarian option, simply omit the chicken and add some chickpeas or white beans for protein. You could even use vegetable broth instead of chicken broth to make it completely vegetarian.

Another variation I’ve tried and absolutely loved is adding a splash of white wine to the sauce while it’s simmering. The wine adds a depth of flavor that really elevates the dish. Just be sure to let the alcohol cook off completely before adding the chicken and orzo.

If you’re looking to make this dish even healthier, you can use whole wheat orzo. It has a slightly nuttier flavor and provides more fiber than regular orzo. You can also use lean ground turkey instead of chicken for a lower-fat option.

Don’t be afraid to experiment and make this recipe your own! That’s the best part about cooking – discovering new flavors and creating dishes that you truly love.

I truly believe that this tomato chicken orzo will become a staple in your kitchen. It’s a comforting, satisfying, and incredibly delicious meal that’s perfect for any occasion.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your thoughts and photos in the comments below. I can’t wait to see what you create! Happy cooking!