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Cook or simmer your shrimp, with the shell on, in a little beer for a very interesting flavor.
Baked Chicken With Orzo
/ Cuisine: Greek

Ingredients

Qty unit Ingredient
1 whole
9 cups
1 tablespoon
1 3/4 cup
1 1/2 teaspoon
1/2 teaspoon
1 cup
6 ounces
1/4 teaspoon
1 cup

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

Place the chicken in a shallow roasting pan, skin side up. Add 1 cup water. Dot the chicken pieces with butter. Sprinkle with salt and pepper.

Bake in a preheated 350°F oven for 1 hour.

At the 45 minute mark, in a large pot on the stove top, bring 7 cups of water to boil. Stir in the orzo, 1/2 teaspoon salt and the canola oil. Parboil 5 minutes. Drain orzo in colander. Rinse with cold water. Drain again.

Remove baked chicken from the oven. Place in a separate dish. Cover tightly with heavy-duty foil to keep the chicken warm. Set aside.

Raise the oven temperature to 425° F.

Add 1 cup water and the chicken broth to roasting pan. Stir to loosen the bottom deliciousness (deglaze). This is where the flavour resides.

Add tomato paste, the remaining salt, black pepper and drained Orzo. Stir to incorporate all of the ingredients.

Bake for 30 minutes in the 425°F oven or until Orzo has absorbed all the liquid and is tender. Taste for seasoning and add salt if needed.

Remove from the oven and top with dollops of yogurt. Serve with the baked chicken.

Keldon C. | January 1st, 2022

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Instead of using a bowl for your veggie dip; use a hollowed out red cabbage as a decorative serving dish.