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Tomato-Feta Chicken with Orzo
Tomato-Feta Chicken with Orzo
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Prep Time:
10 minutes
Total Time:
1 hour 30 minutes
Savor a comforting dish of chicken and tomato pasta topped with cheese - a delightful meal.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 3- to 3 1/2-pound cut-up broiler-fryer chicken
  • 1 tablespoon olive or vegetable oil
  • 1 3/4 cups frozen small whole onions (from 16-ounce bag)
  • 2 cloves garlic, finely chopped
  • 1/2 cup white wine or apple juice
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 2 cans (14 1/2 ounces each) stewed tomatoes, drained
  • 3 cups hot cooked rosamarina (orzo) pasta or rice
  • 1/4 cup crumbled feta cheese (2 ounces)
Instructions:
  • Heat up a generous amount of oil in a large skillet or Dutch oven. Sear the chicken for about 15 minutes until it's nicely browned all over, then remove it from the pan using tongs.
  • Add 1 tablespoon of oil to the skillet with the drippings and heat over medium-low heat. Cook the onions for about 6 minutes until they turn golden brown, stirring occasionally. Add the garlic and cook for another 30 seconds until it becomes light golden brown.
  • Mix in all the remaining ingredients, excluding the pasta and cheese, while breaking up the tomatoes with a fork or cutting them with kitchen scissors. Add the chicken. Bring to a boil, then lower the heat, cover, and simmer for roughly 20 minutes or until the chicken is completely cooked through.
  • Ladle the flavorful tomato mixture generously over the succulent chicken and pasta. Top it off with a generous sprinkle of cheese and, for an extra burst of flavor, add more freshly chopped cilantro if desired.

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