SPICY CHICKEN AND ORZO SKILLET
Ground cumin, Italian seasoning and red pepper flakes fabulously flavor every bite of this zesty chicken and pasta supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
- Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
- Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 530 mg, Sugar 3 g, TransFat 0 g
ROAST LEMON CHICKEN WITH ORZO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper. Transfer the chicken to the prepared baking sheet, skin-side up. Roast until crisp and cooked through, about 25 minutes. Let rest 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from the heat; discard the thyme and stir in the asparagus and chives. Season with salt and pepper. Serve with the chicken and lemon wedges.
Nutrition Facts : Calories 649 calorie, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 221 milligrams, Sodium 179 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 50 grams
CRISPY CHICKEN WITH LEMON ORZO
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.
CHICKEN CACCIATORE ONE-POT WITH ORZO
Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 573 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium
ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
ONE-SKILLET CHICKEN WITH BUTTERY ORZO
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Provided by Claire Saffitz
Categories Bon Appétit Chicken Dinner One-Pot Meal Orzo Pasta Fennel Spring Roast Leek
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
- Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
- Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
ZESTY CHICKEN WITH ORZO (FOR FREEZER MENUS)
A recipe inspired by Betty Crocker, modified to be used by my friends and me in our once-a-month freezer meal prep. The ingredients are pre-assembled, frozen, then cooked fresh the night you want them. For the frozen vegetables, I find that a pre-made combination of broccoli, cauliflower and carrots works well, but any veggies that would cook in the same amount of time would work fine. Orzo is a fun pasta many people have never tried - it comes out very creamy in this recipe.
Provided by Troicook
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
- Remove the bags from the freezer and defrost when you are ready to prepare the meal.
- Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
- Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
- Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.
Nutrition Facts : Calories 433.6, Fat 15.1, SaturatedFat 3.3, Cholesterol 46.4, Sodium 318.7, Carbohydrate 49.2, Fiber 5.9, Sugar 1.8, Protein 26.7
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