Chicken Thighs and Orzo

Ingredients

  • bacon, chopped
  • olive oil
  • 6
  • skinless chicken thighs
  • 6
  • tomatoes with onion and garlic
  • tomatoes with onion and garlic
  • + 42 more ingredients
    • dried
    • orzo pasta
    • 1 cup
    • dried
    • orzo pasta
    • 2
    • garlic cloves, minced
    • 2
    • garlic cloves, minced
    • water
    • water
    • kalamata olive
    • kalamata olive
    • baby spinach leaves
    • 1 (6 ounce) bag
    • baby spinach leaves
    • garlic and herb goat cheese
    • garlic and herb goat cheese
    • bacon, chopped
    • bacon, chopped
    • skinless chicken thighs
    • fresh basil, torn
    • 1 (6 ounce) bag
    • 4 slices
    • fresh basil, torn
    • 4 ounces pancetta or 4 slices
    • 1 cup
    • 1 cup
    • 1/3 cup
    • 1/3 cup
    • 3 ounces
    • (about 1/3 cup)
    • 3 ounces
    • (about 1/3 cup)
    • 4 ounces pancetta or 4 slices
    • ¼ cup
    • ¼ cup
    • 2 (14 ½ ounce) cans
    • 2 (14 ½ ounce) cans
    • diced
    • 1 cup
    • diced

1 In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside. 2 Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat. 3 A...

View full recipe at SpringPad

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