Disclosure: I received this product as compensation for this post. All opinions are my own and we're not influenced by any parties.
One Pot Dinners have never been more delicious! If you're a fan of risotto, then you'll like this new twist on Italian classic. Chicken And Vegetable Orzo Risotto is loaded with comforting flavors and is made entirely in one pot. Weeknight comforting meals made easy!
Chicken And Vegetables Orzo Risotto (Orzotto)
Before we jump straight to a recipe, I've got an exciting news to share with you. Recently, I've partnered up with Le Creuset, a leading brand in production of coloured cast iron cookware to give away a beautiful 3 ¾ Quart Le Creuset Enameled Cast Iron Braiser ($295 value), which is sure to make your food even more delicious and decadent.
If you aren't familiar with Le Creuset braisers, here's what I need to tell you:
- made of cast iron, Le Creuset braisers use wet and dry heat to distribute the temperature evenly across the whole vessel, which makes them an ultimate cookware for cooking tougher cuts of meat as well as tender vegetables.
- sand coloured interior makes it easy to monitor the readiness of a food, making sure it doesn't burn.
- braisers are extremely durable and versatile. You can cook pretty much anything in there.
One of my favorite features of Le Creuset Braisers is that they are capable to withstand high oven temperatures for up to 500 F, making them a perfect choice for cooking one pot meals that need to be finished in the oven.
I hope I already spiked your interest, because believe me, you want to have this braiser in your kitchen.
To enter the giveaway, all you have to do is head to my Instagram page and follow a few simple rules. Giveaway is open to US residents only.
Speaking of one pot meals, to show you this beautiful Le Creuset braiser in action, I made an incredibly delicious One Pot Chicken And Vegetable Orzo Risotto. It's an easy summer recipe, full of comforting flavors and is sure to please your family.
I have to say, recently, I've been obsessed with orzo. It probably took several years of living in the US before I went ahead and bought this short-cut pasta resembling rice. From that moment on, orzo has become a staple ingredient in my pantry.
If you haven't tried orzo before, now is a good to time to buy. It cooks twice as fast as rice, which makes it suitable for those times when you need to make dinner fast.
Chicken And Vegetables Orzo Risotto (Orzotto)
- 5-6 chicken thighs bone-in, skin-on
- 1 bunch asparagus tough ends trimmed and asparagus cut into 1 inch pieces
- ¾ cup green peas fresh or frozen
- 10 oz orzo
- 3 cup chicken broth
- 1 medium shallot finely minced
- 2 cloves garlic thinly sliced
- 1 orange zested
- 1 cup Parmesan cheese
- 4 tablespoon butter divided
- 2 teaspoon salt divided
- ¼ teaspoon pepper
- Preheat oven to 400 F.
- Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
- Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
- Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
- Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
- Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
- Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
- Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
- Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
- Serve immediately!
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.