Portly Cooks | Chicken Thighs and Orzo Risotto

Chicken Thighs and Orzo Risotto

Chicken thigh is definitely my favourite part of the chicken, unless you count wings drenched in Hot Sauce… anyway here is a lovely little midweek dinner for you.

  • 2 Chicken Thighs
  • 75g Orzo
  • 200ml Chicken Stock
  • 25g Rocket
  • 20g Parmesan

Start off by taking the bone out of the chicken thighs. It’s fairly easy, with some scissors, cut down either side of the bone and snip the bone off the thigh.

In a hot dry pan, fry the thighs skin side down until the skin is nice and crispy. Turn them over and finish off the flesh side, about 2 minutes. Take them out of the pan and let them rest somewhere warm. I use the oven at its lowest setting.

In the same pan fry the orzo before gradually adding the stock and reducing until the pasta is tender. While the pasta cooks grate the parmesan and just before serving add the parmesan and rocket.  Reserve a little rocket and chop finely to top the dish.



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