Everything you need to make this chicken and orzo dish can be found below! The recipe is for 4 persons, takes 10 minutes to prepare and 25 minutes to cook- a perfect quick and health way to start off your week.

Ingredients for Chicken and Orzo

  • 1/3 cup olive oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 clove garlic
  • 6 large white mushrooms (sliced)
  • 350 g coarse orzo
  • 1/2 cup dry white wine
  • 1 liter chicken broth (warm)
  • 1 chicken breast fillet (cooked and finely chopped)
  • Roasted cherry tomatoes (optional)
  • A bit of fresh thyme (or finely chopped chives)
  • Salt
  • Pepper (freshly ground)
  • Grated aged graviera cheese for serving
  • 1 piece of cold butter

Instructions for Chicken and Orzo

  • First, heat half of the olive oil in a small, wide saucepan over high heat.
  • Add the garlic and mushrooms.
  • Sauté for 2 minutes.
  • Remove them to a plate.
  • In the same pan, add the remaining olive oil.
  • Sauté the onion for 2 to 3 minutes until it becomes translucent, without browning.
  • Add the orzo, stirring to coat it in oil and seal it, allowing it to release its earthy aroma.
  • Add the wine and let the alcohol evaporate, stirring.
  • Add the cherry tomatoes.
  • Gradually, and little by little, add the warm broth, following the process as if making risotto.
  • Each time the broth is absorbed, add more.
  • Halfway through the cooking process, add the carrot and chopped chicken.
  • Remember to stir regularly, but not continuously, to avoid breaking the orzo and making the dish too mushy.
  • Season with salt and pepper, and add the cooked, chopped chicken.
  • Cook for about 15 minutes from the time the broth is added to the pan.
  • Add herbs and adjust the seasoning towards the end of cooking.
  • Remove from the heat while the dish is still a bit saucy and the orzo remains slightly firm in the center, or al dente.
  • When I make this dish at home, I drizzle a little raw olive oil in the final minutes of cooking.
  • Alternatively, add 1 tablespoon of cold butter and stir it in off the heat, letting it melt into the orzo, giving it a creamy texture.
  • Once removed from the heat, sprinkle with a little grated cheese.
  • Serve immediately while the orzo is still juicy.
  • Be careful, as the longer it sits, the more it absorbs the liquids, softens too much, dries out, and loses its magic.

Source: Argiro