Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 cup minced white or yellow onion
- 1 cup finely diced red bell pepper
- 1/3 cup oil-packed sundried tomatoes, diced
- 4 boneless, skinless chicken thighs
- 1 1/2 cups orzo (rice-shaped wheat pasta)
- 1 15-ounce can tomatoes, crushed
- 1 3/4 cups chicken broth
- 1/4 cup basil pesto
- 1/2 of a small lemon
- Flat leaf parsley for garnish (optional)
Instructions
- Heat the olive oil in a large saute pan over medium-high heat until shimmering. Season the chicken thighs with salt and pepper. Carefully add the chicken to the pan (there will be some sputtering) and lower the heat to medium-low.
- Slowly cook the thighs until golden brown on one side, about 5 minutes. Flip the chicken and cook on the other side for an additional 5 minutes or so until golden. Remove from the pan and set aside. (Note, the chicken will not be done; it will continue to cook in the pan with the other ingredients in a few minutes.)
3. In the same pan add the onion, bell pepper, and oil-packed sundried tomato. Cook over medium heat, stirring frequently, until the vegetables have softened.
4. Add the orzo to the pan and stir to coat with the oil from the tomatoes and cooking fat from the chicken. Cook for several minutes, stirring often, to toast the orzo.
5. Increase the heat to high; add the tomatoes, broth, and pesto and stir. Return the chicken to the pan and nestle it in with the orzo and broth. Reduce the heat to low; cover and simmer until the orzo is done, about 15–20 minutes.
6. Remove the lid; stir the orzo and take a spoonful to be sure that it is cooked. Taste for seasoning and adjust as needed. A squeeze of lemon juice will make the flavors pop and might be the only other seasoning you need. Garnish with parsley and serve with a tossed green salad.
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