Recipe – February 2016
Roasted Chicken Orzo
I don’t know about you but when I’ve had a delicious Roast Chicken on a Sunday and there’s still some bits clinging to the carcass, I’m always on the lookout for great ideas for what to do with the leftover chicken , but there’s only so much chicken soup a family can take
This dish is so simple, packed with flavour and can be altered with whatever you have lurking in the fridge. This Roasted Chicken Orzo is an easy and ridiculously cheap, weeknight meal that will fast become a family favourite.
- 4-5 slices of thick cut bacon, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small container of button mushrooms, quartered
- A cup of orzo
- 2 springs of thyme, leaves removed
- 4 cups of chicken stock
- Leftover chicken, shredded
- Olive oil
- Salt and freshly ground pepper to taste
- Parmesan cheese for serving
Heat a glug of olive oil in a pan over medium heat, and cook the bacon until crisp. Remove the bacon and set aside. Add the onions and cook until soft. Add the garlic and thyme, sautéing for 1 minute. Then add the mushrooms and cook for a few more minutes. Add the orzo to the pan and toast the orzo for a minute in the oil along with the onion and mushroom mixture. Add the chicken stock to cover the orzo mixture, making sure to pull up any brown bits from the pan. Bring the mixture to a boil and reduce heat to simmer. Simmer gently for 10 minutes or so until the orzo is tender. Add the chicken and heat through. Add salt and pepper to taste. Serve topped with some grated Parmesan cheese and enjoy!
If you want this to be a more substantial dish try adding some vegetables such as chopped courgettes at the mushroom stage, or even throw in some fresh podded peas or broad beans with the orzo. The list is endless, its a lovely dish to be adapted to suit whatever you have so experiment. Another meal on a budget that has literally cost pennies.