How to make chicken and orzo

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I was introduced to orzo (the secret ingredient) by my sister who served me a big comforting bowl of it one fall evening a few years ago. The orzo looked like rice, but had the distinctive texture and flavor of pasta. When cooking with orzo, I love to take advantage of the small pasta’s rice-like absorption and cook it in flavorful stock instead of boiling it in water. This method allows the entire meal to come together in the slow cooker, noodles and all.
Chicken and orzo is usually cooked with flavorful herbs and aromatics such as garlic and onion. I’ve added complexity with white wine, lemon, and capers and a bit of decadence with a melted parmesan topping. If you prefer a simpler flavor, feel free to omit any or all of these ingredients.
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Chicken and orzo
Prep time: 20 minutes
Total time: 4 hours, 40 minutes
Serves: 4
Ingredients
3 pounds (1361 g) bone-in, skin-on split breasts
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons (30 ml) olive oil
2 (130 g) medium carrots, chopped
1 (150 g) medium onion, chopped
2 tablespoons (18 g) capers
2 cloves garlic, thinly sliced
1 bay leaf
2 teaspoons (2 g) fresh thyme
1/2 cup (125 ml) dry white wine
1 cup (250 ml) chicken stock/broth
1 cup (210 g) orzo
zest and juice from 1 lemon
1/4 cup (20 g) parmesan
2 tablespoons (2 g) fresh parsley, finely chopped (optional)
Directions
1. Season chicken breasts with salt and pepper. Heat a large, nonstick pan over medium-high heat until it begins to smoke; add oil and chicken breasts. Sear 3-4 minutes per side.
2. Transfer chicken to a 6-quart slow cooker and add carrots, onions, capers, garlic, bay leaf, thyme, wine, and stock. Cook on high for 4 hours, until chicken is cooked through and tender.
3. Remove chicken breasts. Remove bay leaf and discard. Add orzo, lemon juice and zest, and half of parsley, if using. Stir to combine. Set chicken on top and sprinkle with parmesan cheese. Cook for another 20 minutes, until orzo is tender and cheese is melted. Serve each breast on a bed of orzo, garnished with remaining parsley.
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Pro tip: For juicier, more flavorful chicken, brine the breasts by submerging in a large bowl with1/4 cup salt dissolved in 4 cups water. Soak for 15-30 minutes, then simply remove breasts from brine, pat dry, dust with pepper, and cook as instructed above.
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