Chicken Bacon With Vegetables And Orzorice Recipes

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
• Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
• Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
• Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Steps:

• In large frying pan with lid, add olive oil, bacon, chicken and all of the cut and diced vegetables.
• Sprinkle with garlic salt.
• Put the lid on and cook on low heat, uncover every 10 minutes and stir around with the spatula. You want the bacon to remain soft but cooked.
• Add the McCormick Salad Supreme Seasoning.
• Heat the chicken broth in a large glass measuring cup in the microwave.
• Add pasta and broth.
• Stir. Put the lid on.
• Cook on medium heat about five minutes.
• Stir and Serve.
• Note: I use Sysco Chicken Base & add water for my chicken broth each time a recipe calls for it. One small 16 oz. container will make 5 gallons of broth for very little cost.
• The McCormick Salad Seasoning is made specifically for pasta salads and has great spices and dried cheeses in it.
• I serve my High Rise Biscuits and Breadsticks with this dish.

Steps:

• Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
• Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.