In a rush? Here's what you can do with just a few ingredients. This is completely flexible with what you have in your fridge and pantry.
Take a package of boneless skinless chicken thighs, cut them into slices and put them in a bowl. Toss them with some olive oil, salt, pepper and seasonings. I love Allspice's options such as Sonoma Seasoning Blend for great flavor and some heat or their spicier Adobo Seasoning. Let this marinate while you cut up some veggies: in this dish I used red sweet peppers; jalapeno pepper, broccolini, onions, garlic and carrots. (Yes - the fridge was well stocked!)
Once the veggies are cut up and ready to cook, bring water to boil for your orzo. What is orzo? Also known as risoni, it is a form of short-cut pasta, shaped like a large grain of rice. We love it our house. I sometimes substitute broth for the water and cook it like rice. Bring 2-1/2 cups water and 1 tsp of salt to a boil. Turn the heat down, stir in the orzo, cover and let it simmer for about 10 minutes or until all of the water or broth is absorbed.
While the orzo is cooking, heat up your skillet with some olive oil, toss in the chicken till it just starts to cook up, then add in the rest of the ingredients. Stir if often. I normally cook it for a bit, put the lid on for about a minute (which loosens some of the goodies in the pan if any is stuck) then take the lid off and simmer until the orzo is done.
Plate up with the stir-fry over the orzo. This is a 20-minute meal. Shorter if you buy your veggies already cut up. Change out the ingredients for the stir-fry and perhaps put over rice or roasted baby potatoes - and you have a couple of quick meals.
Comments