Ingredients
- 4 chicken thighs
- 1 tsp kosher salt
- 1/2 tbsp extra virgin olive oil
- 1/2 cup onion
- 1 cup uncooked orzo
- 2 1/2 cloves garlic
- 1/2 cup tomato paste
- 3 cups chicken broth
- 3 tbsp grated pecorino romano (optional)
- 1/4 cup basil
Steps
- Season the chicken thighs with salt.
- Heat the oil in a large heavy pot over medium-high heat and brown the chicken for 5 minutes per side, then set it aside.
- Cook the onion in the pot for 5 minutes, then add the garlic and orzo and stir for 2 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the broth, return the chicken to the pot, cover, and simmer over low heat for 30 minutes.
- Check that the chicken reaches 165 F and the orzo is tender.
- Stir in the Pecorino and basil, then rest the pot for 5 minutes before serving.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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