In case you're new around here, New Food Friday is where we try a new meal and then report back on the success or failure. Tell us what you'd change and show a picture, it's a great way to add variety to your weekly menu.
Before I started documenting my new recipe's I made this orzo dish that was so bad it was inedible. It was a bad recipe that we only ate one bite of before throwing it out. Since then I've had half a bag of orzo I needed to use, this recipe sounded like a good way to do it.
Tomato-Feta Chicken with Orzo2 Tbsp olive oil or vegetable oil (I used olive)
3 - 3 1/2 pound cut-up broiler-fryer chicken
1 Tbsp olive oil or vegetable oil
1 3/4 cups frozen small whole onions (I used fresh pearl onions)
2 cloves garlic, finely chopped
1/2 cup white wine or apple juice (I used apple juice)
2 Tbsp chopped fresh cilantro or parsley (I used cilantro)
1 Tbsp chopped fresh or 1 tsp dried oregano leaves (fresh are expensive, I used dried)
1/8 tsp pepper
2 cans (14 1/2 ounces each) stewed tomatoes, drained (Can someone please tell me why you ever use whole tomatoes? They always say to chop with a spoon or cut them with scissors, why not just use diced ones? That's what I used. I also just noticed as I was typing this that it says to drain the tomatoes, I didn't do that and was a little surprised how liquid this dish was... draining would definitely fix that... oops.)
3 cups hot cooked rosamarina (orzo) pasta or rice (I used orzo)
1/4 cup crumbled feta cheese
- Heat 2 Tbsp oil in 12 inch skillet or 4 quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Remove chicken from skillet with tongs.
- Add 1 Tbsp oil to drippings in skillet. Heat over medium-low heat. Cook onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir in garlic. Cook and stir about 30 seconds or until garlic is light golden brown.
- Stir in remaining ingredients except pasta and cheese, breaking up tomatoes with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if desired, additional chopped fresh cilantro.
Again, it was delicious and Brad really enjoyed about it, I think it even got a cheer (we took a page from Doug's book and we cheer over our good meals).
What did you make this week? Link up below.