Slow roasted chicken thighs with creamy orzo is a big family favorite. You have a tasty combination of succulent chicken thighs with crispy skin mixed with creamy cheesy orzo. It is simple, quick and easy to make for your family. So within one hour you have crispy chicken thighs in the oven and the creamy orzo cooked in the pan. It’s a perfect dish for when you manage to get everyone to the table.
If you love this dish, you should also try out Harissa Chicken and Saffron Rice. It is bursting with flavor and freshness. So whether you like creamy cheesy orzo with roasted chicken thighs or saffron and harissa spiced chicken you are in for a real treat. Enjoy.
Creamy Orzo With Roasted Chicken Thighs
- 2 Chicken Thighs
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 500 ml Chicken Stock
- 1 tablespoon Olive Oil
- 1 medium Shallot finely diced
- 2 medium Garlic Cloves finely diced
- 1 tablespoon Butter
- 150 g Orzo Pasta
- 50 ml White Wine
- 50 g Parmesan Cheese
- 1 medium Lemon juiced and grated
- Season with Salt and Pepper
- Preheat the oven to 180°c/350°f.
- Rub the chicken thighs with salt, pepper and smoked paprika. Put aside for now.
- Put your chicken stock in a pot and simmer. Keep warm on a low heat.
- Put the oil and shallots in the pan and fry for 2 mins on a medium heat. Add in the garlic and butter and fry for another 3 minutes. Be careful not to burn the garlic.
- Add in the orzo and coat with the mixture and cook for another 5 mins.
- After the 5 minutes, start ladling the warm chicken stock into the pan a little at a time. You have to constantly stir the orzo so it can absorb the liquid evenly and cook at the same time. Stirring the orzo helps release the starch and create a creamy texture just like a risotto.
- Allow the orzo to absorb the liquid fully before putting in anymore.
- Now place the chicken thighs into an oven dish and into the oven for 25/ 30 mins or until juices run clear.
- Add the wine into pan with the orzo and cook until absorbed.
- Remove the chicken thighs from the oven, cover with foil and rest for 5 minutes.
- Once the pasta is cooked al dente, which is soft but still has a bite in the middle. Add in the cheese, lemon zest, lemon juice and season with salt and pepper. Stir vigorously to combine the ingredients. The pasta should have a nice sheen when you are finished.
- Taste the pasta to see does it need anymore salt or pepper.
- Once the chicken is rested, slice down the center and remove the bone.
- Spoon the orzo into a bowl and place the two chicken thigh halves on top.
- Garnish with basil and serve with a nice glass of white wine. Enjoy!
- The pasta is done when it is al dente and creamy. So, it should be soft but still keep some firmness in the center.
- If you run out of liquid you can use some hot water to finish the cooking. You don’t want to over salt the pasta as stock can be quite salty.
- Taste your pasta at the end to see if it needs more salt, pepper, cheese or lemon.