Mediterranean Chicken Orzo
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups reduced-sodium chicken broth
- 2 medium tomatoes, finely chopped
- 1 cup sliced pitted green olives
- 1 cup sliced pitted ripe olives
- 1 large carrot, finely 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
Reviews
Be sure to use Kalamata olives, and not the tasteless black California ripe olives. Big difference!
I made this recipe exactly as stated
I followed the recipe, and was disappointed. The herbs de Provence was overwhelming. If I make this again, I would use only 1/2 of the spice, and replace it with smoked paprika or Italian seasoning.
I'm always looking for an excuse to use green olives so I was excited to try this recipe. I dashed out to the store to get herbs de provence. I should have looked more closely at what's in this herb mixture. The minute I sprinkled it in I could smell the lavender and rosemary which we do not care for. My bad........ I like the basic ingredients in this dish but next time I will add thyme, oregano, marjoram and savory instead of herb mixture.
This was very good. I didn't have herbes de Provence so I improvised. I used Kalamata and green w/pimento olives. If you want a little extra zing add olive juice to taste. I didn't have time for the slow cooker so I seasoned and seared 2 chicken breast w/a shallot and shredded carrot and seasonings. Added 1 can of chicken broth and a little water and cooked until chicken was done. Cut up the chicken into bite sized pieces and added everything else and cooked until orzo was soft.