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Braised Lemon Chicken and Orzo
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Braised Lemon Chicken and Orzo
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Braised Lemon Chicken and Orzo
Ingredients
| 2 | tbsp vegetable oil | |
| 6 | skin-on chicken thighs | |
| ½ | tsp salt | |
| 1 | small onion, diced | |
| 3 | stalks celery, ¼ inch sliced | |
| 1 | fennel bulb, ½ inch diced | |
| ½ | cup corn kernels | |
| 2 | cloves fresh garlic, thinly sliced | |
| ¾ | tsp salt | |
| 1½ | tsp VADIYA Curry Powder | |
| 1 | tsp CO-OP GOLD Chili Flakes | |
| 3 | tbsp lemon juice | |
| ½ | tsp lemon zest | |
| 4 | cups water | |
| 3 | tbsp KNORR Zero Salt Chicken Bouillon | |
| 2 | cups cooked orzo | |
| Garnish | ||
| 2 | tbsp fresh dill | |
| 3 | tbsp fresh parsley | |
Directions
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Serves: 4
- Place a large braising pot on medium heat and add oil. Sprinkle chicken thighs with salt and place skin side down on the oil. Cook until dark golden brown and the skin is crispy, about 10 minutes. Flip chicken and cook for 2 more minutes. Take chicken out of the pot carefully and place to the side, leaving the pot on the heat.
- Add onions, celery, fennel and corn to the pot and cook for about 5 minutes. Next, add garlic, salt, curry powder and chili flakes, cooking for 1 minute before adding lemon juice, zest, water and chicken bouillon.
- Place chicken back into the pot and turn heat to low. Bring to a simmer and place a lid on top. Cook for 1 hour, checking and stirring it regularly.
- When the chicken is very tender and easily falling apart it's ready. Place ½ cup of cooked orzo pasta in 4 large bowls. Using a serving spoon, scoop chicken, vegetables and broth over top. Garnish each bowl with dill and parsley.
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