One-Pot Chicken Thighs and Orzo Recipe

The classic Greek dish Kotopoulo Yiouvetsi gets a modern twist with whole-wheat orzo, canned tomatoes and feta instead of kefalotyri cheese.

Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

2 tablespoons (30 milliliters) extra-virgin olive oil, divided
1½ pounds boneless skinless chicken thighs
1 cup diced yellow onion
1 cup diced bell pepper
2 tablespoons minced garlic
2 teaspoons dried oregano
1 cinnamon stick
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon cumin
1 cup whole-wheat orzo
¼ cup (60 milliliters) apple cider
1 (28-ounce) can no-salt-added diced tomatoes
1 cup (240 milliliters) low-sodium chicken stock
½ cup crumbled feta cheese
¼ cup chopped parsley

Directions

Before you begin: Wash your hands.

1. Preheat oven to 350°F.
2. Heat a Dutch oven or heavy oven-safe pot on the stove over medium-high heat.
3. Add 1 tablespoon oil and heat about 30 seconds. Add chicken and brown for 2 minutes.
4. Turn over chicken and brown for another 2 minutes. Remove chicken from pot, place on a plate and set aside.
5. Add remaining olive oil, onion and pepper to the pot and sauté for about 5 minutes. Add garlic and sauté for about 1 minute.
6. Add oregano, cinnamon, salt, pepper, cumin and orzo and sauté for 1 minute, stirring continuously.
7. Add cider and deglaze pot by stirring continuously and scraping up any brown bits from the bottom.
8. Add tomatoes and stock and stir well. Return chicken to the pot and stir.
9. Place pan in the oven (uncovered) and bake 30 minutes. Stir once halfway through cooking time.
10. To serve, top with feta cheese and parsley.

Nutrition Information

Serves 6
Serving size: 1 thigh and 1 cup orzo and sauce (310 grams)

270 calories, 13g total fat, 4g saturated fat, 111mg cholesterol, 640mg sodium, 15g carbohydrate, 3g fiber, 8g sugar, 23g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.