CHICKEN THIGHS WITH TOMATO, ORZO, KALAMATA OLIVES AND FETA

Chicken Thighs with Tomato, Orzo, Kalamata olives and Feta image

Number Of Ingredients 15

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2 tablespoons olive oil
1 1/2 pounds skinless chicken thighs
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 cup orzo
3 cloves minced garlic
8 ounces grape tomatoes, halved
1 1/2 cups low sodium chicken broth
1 tablespoon capers
2 tablespoons kalamata olives, chopped
2-3 tablespoons chopped basil
1 pinch kosher salt
1 dash fresh ground pepper
1 dash olive oil

Steps:

Toast the orzo until light brown in dutch oven. Set aside.
Pat the chicken dry and season with oregano, parika, salt and pepper (to taste) Heat one TBL oil iat medium high n the dutch oven and brown chicken three minutes on each side
Set chicken aside. Turn down heat and saute garlic for 30 seconds without burning.
Throw in the broth, tomatoes and orzo and bring to boil.
Finally, add the chicken, cover and cook on medium low for about 15 minutes until the orzo is tender and the chicken is cooked through. You may also cook the orzo separately and then add.