Greek Orzo with chicken and kale
Greek Orzo with chicken and kale

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, greek orzo with chicken and kale. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Greek Orzo with chicken and kale is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Greek Orzo with chicken and kale is something that I have loved my entire life.

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Add broth and bring to a boil over high heat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook greek orzo with chicken and kale using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Greek Orzo with chicken and kale:
  1. Make ready Chicken
  2. Get 5-6 boneless chicken thighs
  3. Prepare 2-3 cloves garlic crushed to a paste
  4. Make ready 1 tsp chilli flakes
  5. Get 1 tbsp olive oil
  6. Take 2 tsp oregano
  7. Make ready Orzo
  8. Make ready 1 onion finely chopped
  9. Take 2 cloves garlic, crushed
  10. Get 1 red pepper, chopped
  11. Get A few handfuls of kale
  12. Make ready 6-8 stalks flat leaf parsley - stalks and leaves separated
  13. Take 1 tsp chilli flakes
  14. Take 2 tsp oregano
  15. Get 200 g orzo
  16. Get 600 ml veg stock
  17. Make ready 1 tin chopped tomatoes
  18. Take 3 tbsp tomato purée
  19. Take 1 handful feta
  20. Prepare Half a lemon

This recipe is a combination of a sharp, creamy risotto, and a sweet, rich, tomatoey pasta sauce. #comfortfood Add the chicken broth. Cut the chicken breasts in half widthwise and place them in the pot. Transfer to a plate and let cool to the touch. Add the orzo and kale to the pot.

Steps to make Greek Orzo with chicken and kale:
  1. Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes.
  2. Heat some oil in an ovenproof skillet. Fry off the onions until soft.
  3. Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces.
  4. Add the orzo, tomato purée, tinned tomatoes, chicken and veg stock. Mix well.
  5. Sprinkle the feta on the top and bake covered in the oven at 180 degrees for 12 - 15 minutes.
  6. Remove from the oven, sprinkle the parsley leaves and a squeeze of lemon. Serve with a green salad.

Simmer over medium-low heat until orzo is cooked through. Shred the chicken and add it back to the pot. While orzo cooks chop kale, halve or quarter cherry tomatoes, and mince shallot. Next heat a pan to medium heat with ½ teaspoon olive oil. Salt and pepper chicken breasts on both sides.

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