Oreganochickenwithorzo Recipes

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Steps:

• Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
• Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
• Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
• Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
• Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
• Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
• Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
• Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
• I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Steps:

• In a large skillet, heat broth, onion and oregano to a boil.
• Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
• Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
• Stir in the spinach, and heat just until the spinach wilts.
• Remove from heat and top with cheese.
• Serve immediately.

Steps:

• Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
• Pre-heat oven at 400 degrees F.
• In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
• In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.

Steps:

• Sprinkle chicken with 1/2 tsp salt (optional) and 1/4 tsp pepper, dust chicken with flour.
• Heat oil over medium high heat. Saute chicken about 3 minutes per side or until browned.
• Add garlic and saute about 30 seconds.
• Add 1 cup of chicken broth and boil 1 minute, stirring to scrape up brown bits.
• Lower heat and simmer for 10 minutes.
• Cook orzo in water according to package directions, until al dente.
• Drain, add butter, parsley, and the remaining salt (optional) and pepper and toss.
• In skillet with chicken, increase heat to high and add the remaining cup of chicken stock, vinegar, and capers. Cook about 8 minutes, stirring, until consistency is syrupy.
• Top orzo with chicken mixture and sprinkle with feta.

Steps:

• Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
• Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
• Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
• Remove from heat, season with salt and pepper and gently stir in cheese.
• Serve immediately.

Steps:

• Sprinkle chicken with salt and pepper.
• Lightly coat a nonstick skillet with nonstick cooking spray.
• Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
• Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
• Sprinkle with ground red pepper.
• Add the wine and the cup broth.
• Simmer, covered, for 15 minutes.
• Add the remaining tomato and the sweet peppers.
• Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
• Transfer the chicken and vegetables to a platter.
• Garnish with remaining lemon slices.

Steps:

• In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

Steps:

• Brown chicken breasts in hot oil in a large skillet; drain off fat.
• Add the fennel, onion, and garlic to a 4-quart slow-cooker.
• Add the chicken breasts.
• In a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
• Cover and cook on low for 5-6 hours.
• Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
• Prepare orzo according to package directions; drain.
• Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
• Serve chicken and vegetables with orzo.