Best El Grande Borezo Chicken Recipes

PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO

Pressure-Cooker Mediterranean Chicken Orzo image

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat well. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
2 cups reduced-sodium chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 cup sliced pitted ripe olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon herbes de Provence
1 cup uncooked orzo pasta

Steps:

In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

EL GRANDE BOREZO CHICKEN

El Grande Borezo Chicken image

A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since.

Provided by POOPSIE_PIE

Categories French Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

Ingredients

12 skinless, boneless chicken breast halves
¼ cup butter, melted
1 tablespoon honey
2 tablespoons cooking oil
1 ½ teaspoons garlic powder
½ large onion, finely chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Arrange the chicken breasts in a large casserole dish. Drizzle butter, honey, and vegetable oil over the breasts, and evenly sprinkle garlic powder and onion on top.
Bake uncovered for 1 hour in the preheated oven.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 2.3 g, Cholesterol 77.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 3.6 g, Sodium 86.2 mg, Sugar 1.8 g

CHICKEN AND BROCCOLI ALFREDO ORZO

Chicken and Broccoli Alfredo Orzo image

Chicken, broccoli, and orzo are simmered in creamy Alfredo sauce for this easy, family-pleasing one-skillet meal.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 28m

Yield 5

Number Of Ingredients 7

Ingredients

1 ½ tablespoons butter
1 clove garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups fresh broccoli florets
8 ounces orzo pasta
2 cups low-sodium chicken stock
1 (24 ounce) jar Ragu® Classic Alfredo Sauce

Steps:

Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

Nutrition Facts : Calories 554.2 calories, Carbohydrate 41.2 g, Cholesterol 124.5 mg, Fat 28.5 g, Fiber 2.8 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 903.2 mg, Sugar 2.8 g