Chicken and Orzo stew

This recipe came about as a result of my daughter and grandson getting sick and asking “daddy/pops” to make something comfy cozy to eat so I went looking and found the base for this recipe at Chicken Farmers of Canada.

Now for those that don’t know me a request of “make me something comfy cozy”will not result in a batch of chicken soup even though there is absolutely nothing wrong with chicken soup. It’s just that I like to come up with tasty alternatives and this one fits that category to a “T” and both my “patients” loved it.

Here then is how we do this one.

Shopping list:

• 3 Tablespoons Extra Virgin Olive Oil
• 4 Medium sized boneless skinless chicken breast– cut into bite sized pieces
• 1 Vidalia onion— diced
• 3 garlic cloves, chopped
• 1 tbsp (15 mL) dried oregano
• 1 tsp (5 mL) cinnamon
• 14 fl oz (415 mL) diced tomatoes with juices
• 4 cups (1 L) reduced sodium chicken stock
• 3/4 cup of rough chopped Crimini mushrooms
• 1/4 cup (60 mL) pitted Kalamata olives
• 1 cup (250 mL) Orzo
• 1/2 tsp (2.5 mL) kosher salt, divided
• freshly ground black pepper
• Pinch of Tarragon
• 1/4 teaspoon Coriander
• freshly chopped parsley, for serving

Putting it all together:

1. Heat the olive oil in a large dutch oven or stock pot with a tight-fitting lid.
2. Brown the chicken in batches, about 15 minutes, and set aside.
3. Stir in the onions and garlic and cook for about three minutes.
4. Add the oregano and cinnamon and cook for another minute.
5. Stir in the tomatoes, stock, mushrooms and chicken. Season with salt and pepper.
6. Bring to a boil, reduce heat and simmer with the lid on for approximately 45 minutes.
7. Remove the lid and add the Orzo and continue cooking for approximately another 6 minutes or until the Orzo is tender.
8. Add the olives and adjust the seasonings if necessary.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                         Bon Apetite