Slow Cooked Chicken & Tomato Orzo
A hearty and flavourful meal that combines tender slow-cooked chicken with perfectly cooked orzo pasta, all simmered in a rich tomato sauce that's infused with aromatic herbs and spices. Made easy peasy with incredible non tox cookware!
This recipe is in collaboration with Solidteknics
featuring their Non Toxic non-nickel Stainless Steel
6L Rondeau + 33cm Skillet Lid Set (Dutch Oven)
Servings: 4
Ingredients
1 x Whole Free-Range Chicken
6 cups Bone Broth/Vegetable Stock
3 Garlic Cloves
1 sprig Rosemary
Extra Virgin Olive Oil, drizzled
1 Onion, diced
1 Garlic Clove, minced
10 Cherry Tomatoes, halved
1 cup Orzo (or Risoni)
¼ cup Tomato Paste
2 tsp Fresh Rosemary, chopped
½ tsp Chilli Flakes
¼ tsp Salt
Pinch Pepper
2 handfuls Spinach
Parmesan Cheese, grated to serve
Method
1. Add whole chicken, bone broth, garlic cloves and rosemary to pan, bring to a boil reduce to a simmer and cover with lid. Cook for 1.5 hours. Remove chicken, shred and set aside. Dispose of any bones. Strain broth liquid and set aside in a measuring cup, add water to measuring cup so it measures 3 cups of liquid in total.
2. Heat the same pan (giving it a quick wipe out if necessary) and add olive oil. Add onion and garlic and cook until softened.
3. Add the 3 cups of retained broth/water, cherry tomatoes, orzo, tomato paste, rosemary, chilli flakes, salt and pepper.
4. Cook for 8-12 minutes or until liquid has aborted and orzo is cooked, ensure to stir periodically so that the orzo does not stick to the bottom of the pan.
5. Add shredded chicken and spinach, stir through and remove from heat once spinach has wilted.
6. Serve with parmesan cheese.